A favourite procrastination hobby of mine is to browse pinterest for new recipes. I came across this one from Something Swanky, and these brownies looked like they had perfect fudginess we all dream about in good brownies. When I wanted to make a delicious food care package for my sister and her husband after they had their second child, I thought these brownies would be a perfect treat.
I have used the recipe from Something Swanky, apart from the salted caramel sauce, and have converted it to metric, and adding a little of my experience. I have also added macadamia nuts. These are optional, but I think it adds an extra decadence, and cuts through some of the double-chocolateyness.
The great thing about these brownies is that even without the caramel sauce they stand alone so well. These don’t even need icing, so are great if you’re a bit short of preparation time, and still want to make something lovely.
It can be hard to tell if these are cooked as they stay so soft and fudgey, and because the choc chips stay melted. This can confuse the time-tested “skewer-comes-out-clean” test. Don’t worry too much – about 45 minutes seems to do the trick. You don’t want to dry them out by keeping them in the oven any longer.
I have made these again quite a few times, and they’re always a hit. So good luck, and enjoy! You’re doing well if most of them make it out of the house and to the occasion you’ve made them for. Thanks from Australia Something Swanky!
- 225g butter
- 110g dark cooking chocolate
- 2 cups sugar (white or caster)
- 4 eggs
- 1.5 cups plain flour
- ⅓ cup cocoa
- ½ tsp salt
- 1 cup dark chocolate chips (~150g)
- 100g macadamia nuts
- Preheat oven to 170 degC. Lightly grease a 9x9 inch square cake tin. Line the tin with baking paper, as this makes it easier to pull out the slab of brownies to cut on a chopping board after cooking.
- In a medium saucepan, melt together the dark chocolate and butter. Let cool slightly.
- Stir in the sugar and the eggs, one at a time.
- Add in the flour, cocoa powder, and salt, stirring to combine.
- Fold in the chocolate chips and macadamia nuts.
- Pour into the baking tin, spreading to even out.
- Bake for 40-45 minutes, until a skewer comes out mostly clean. (May not come out perfectly clean due to fudginess of brownies and melted choc chips. Take out at 40 if it's looking well done).
- Cool in tin, before pulling out and cutting into small squares.