Triple chocolate macadamia brownie Recipe

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For a firmer, cake-like consistency, bake the brownie for an extra 10 minutes and cut once cooled.

Monster cookie pans

Cooking oil spray, to grease

4 free-range eggs

1 3⁄4 cups caster sugar

1 cup plain flour

1⁄2 cup cocoa powder

250g dark chocolate, melted

3⁄4 cup light flavour extra virgin olive oil

50g dark chocolate, roughly chopped

50g white chocolate, roughly chopped

50g milk chocolate, roughly chopped

1⁄2 cup macadamias, roughly chopped

Preheat oven to 160°C fan- forced (180°C conventional). Grease a 23cm round fluted silicone pan with cooking oil (our monster cookie pan is ideal). Put pan on an oven tray large enough to sit level.
Put eggs and 1⁄4 cup of the sugar in the bowl of an electric mixer and beat on high, using whisk attachment, for 3 minutes or until thick and pale. Gradually add remaining sugar, beating constantly, for 5 minutes or until thick and glossy.
Sift flour and cocoa into egg mixture. Pour in melted dark chocolate and oil. Using a hand whisk, gently stir to combine. Pour 1⁄3 of the batter into prepared pan.
Stir chocolates and macadamias into remaining batter then pour into pan. Bake for 35 minutes or until a crust forms on top but centre is still moist. Set aside for 2 hours to cool to room temp.
Turn out brownie onto a wire rack then immediately flip so smooth-side up. Cut into pieces and serve.