Ingredients
150g unsalted butter, chopped
200g dark chocolate, chopped
2/3 cup gluten-free plain flour
1/3 cup cocoa powder
12/3 cups brown sugar
3 free-range eggs, lightly beaten
1/2 cup sour cream
1/2 cup macadamias, roasted, roughly chopped
2 x 180g blocks Caramilk chocolate, chopped into large chunks
1/2 tsp sea-salt flakes
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 20 x 30cm lamington pan with baking paper.
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Combine butter and dark chocolate in a small saucepan. Stir over low heat until melted. Cool slightly.
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Sift flour and cocoa together into a large bowl. Stir in sugar. Stir in combined eggs, sour cream and butter mixture. Gently stir through macadamias and half of the chopped Caramilk.
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Spread mixture into prepared pan, then press remaining Caramilk into the top. Sprinkle top with sea-salt flakes. Bake for 35-40 minutes, or until a skewer inserted comes out with little beads of mixture on it. Allow to cool in pan completely before cutting into large squares. Serve.
