- 90 ml unsalted butter
- 100 g 70%-chocolate
- 2 eggs, beaten
- 200 g (250 ml) sugar
- 92 g (165 ml) cake flour
- 125 ml macadamia nuts, roughly chopped
Preheat your oven to 180 °C. Butter a square dish of 20 x 15 cm. Melt butter and chocolate together in the microwave oven or in a bowl over hot water. Add beaten eggs, then the sugar and flour. Mix well, but lightly. Add chopped nuts and pour mixture into the buttered dish. Bake for 30 minutes. The cake must be crisp on top, but soft in the centre. Allow to cool and cut into squares.
White chocolate mousse
- 200 ml cream
- 200 g white chocolate
Melt cream and chocolate in a bowl over hot water. Take off the heat and allow to cool in the fridge for at least 1 hour. Beat with an electric mixer until light. Spoon on top of brownies.
Port! Boplaas, De Krans and Bredell are always great choices.