macadamia nut brownies

Whenever Da and I visit Perth (Australia), we would patronise a souvenir cum snack shop located at "E" Shed in Fremantle Market and place a special order of unsalted macadamia nuts. This item is not sold at their shop but they will, at our request, make special arrangements with the supplier of nougat to pack for us 1 kg packets of unsalted macadamia nuts.

Unsalted macadamia nuts are very versatile. Not only can you eat them on their own, they are delicious when added to your breakfast cereal and also when used in your baking. When I was a child, my family visited Hawaii (United States of America) several times. Each time we visited Hawaii, we would (without fail) buy boxes of macadamia nut chocolate from Hawaii. Yummy....

INGREDIENTS

1 1/3 cup plain flour
3/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp ground cinnamon
2 1/4 cup brown sugar
4 eggs (lightly beaten)
200g butter (softened)
1/4 cup chocolate chips
1/4 cup unsalted macadamia nuts

METHOD

1. Preheat the oven to 170 degrees celsius.

2. Grease a 9" x 9" square cake pan and line with baking paper. Set aside.

3. Sift the plain flour, cocoa powder, baking powder and ground cinnamon in the mixing bowl.

4. Add the brown sugar, eggs and butter and whisk using an electric mixer until well mixed.

5. Stir in the chocolate chips and macadamia nuts.

6. Pour into the prepared pan and bake for 50 minutes. When you insert a skewer into the middle of the brownie, the skewer should not come out wet. It may have bits and pieces of brownie attached to it but the brownie is done when the skewer is not wet. Do not overbake.