Ingredients
3 1/2 cups plain flour
2/3 cup caster sugar
1/2 cup cocoa powder
340g butter
1/2 cup milk chocolate bits
2 cups brown sugar, firmly packed
2 eggs
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1 cup chopped salted cashews or peanuts
Milk chocolate, melted (optional)
Macaroon Topping
1/3 cup caster sugar
1/4 cup plain flour
1 1/4 cups flaked coconut
3 eggwhites, lightly beaten
Method
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Preheat oven to 180C. Line a 30 x 20 x 5 cm slice tin with baking paper. Combine flour, caster sugar, cocoa and 220g of the butter in a food processor and process until mixture comes together and forms a dough. Tip out into a bowl and add chocolate bits. Press into prepared tin and bake for 8-10 minutes or until firm.
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To make macaroon topping, combine all ingredients in a medium bowl. Set aside.
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Meanwhile, in a medium saucepan, combine brown sugar and remaining butter over medium heat until melted and smooth; cool slightly. Add eggs, 1 at a time, beating with a wooden spoon until just combined. Stir in vanilla, remaining flour, baking powder, baking soda and nuts.
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Pour batter evenly over crust. Spoon macaroon topping into small mounds on top and carefully spread to edges of pan. Bake for 25-30 minutes or until topping is light brown. Cool in tin on a wire rack.
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Drizzle with melted milk chocolate, if desired. Cut into squares and serve.
