- 400g dark chocolate (at least 70% cocoa solids)
- 250g unsalted butter
- 4 large free-range eggs
- 185g caster sugar
- 75g soft brown sugar
- 60g plain four, sifted
- 1tsp baking powder
- 125g toasted macadamia nuts
- You will need:
- a 23x30x4cm ovenproof tin, the base and sides greased and lined with baking parchment
Heat the oven to 170C, gas 3. Melt the chocolate and butter in a heatproof bowl over a pan of gently simmering water. Set aside to cool. Whisk the eggs with the sugars until thick and creamy.
Once the chocolate is cool, fold half into the egg mixture, then add the four and baking powder, followed by the nuts and remaining chocolate. Put in the prepared tin and bake for 20-25 minutes, until the top has cracked and the centre is just firm to the touch. Leave to cool then cut into squares.