Macadamia Fudge Brownies with Raspberry Coulis
by Narelle Nightscales from NSW
A delightful dessert that is sure to impress at your next gathering. So simple to make and deliciously delectable that your friends will be asking you for the recipe!
- Serves 12 people
- Cooking Time 40 minutes
- Preheat oven to 180 degrees celsius (160 degrees fan-forced). Prepare a 20cm square cake tin by greasing and lining with baking paper.
- Use a small saucepan to bring about a cup of water to the boil. When boiling, reduce heat to a simmer. Carefully place a medium heatproof bowl over the saucepan, taking care that the bowl doesn’t touch the water. Put the butter and chocolate in the bowl and stir occasionally until melted and smooth. Cool.
- Whisk together the eggs, sugar and vanilla in large bowl. Add the cooled, melted chocolate mixture and whisk until combined.
- Sift together the flour, cocoa powder and salt. Incorporate the flour mixture into the eggs/sugar/chocolate mixture, taking care not to overbeat.
- Pour mixture into the prepared tin. Scatter macadamias over the top of the mixture, making sure they are evenly spread. Take a teaspoon and gently tap the macadamias to ensure they are submerged in the mixture.
- Bake for 40 mins. The brownie will look firm and glossy, and may even be cracked across the surface. This is perfectly normal! Leave to cool in the tin. Don’t worry if the brownie sinks a little as it cools – this means it will be all the more fudgey!
- To make the raspberry coulis, place raspberries and sugar in a large saucepan. Stir often over a medium heat until bubbling. Reduce heat to low and simmer for a further 5-7 minutes or until thickened and glossy. Make sure all raspberries have been crushed.
- Strain raspberries through a fine mesh sieve. Try not to push them through; this makes for a nicer coulis. Cool.
- When brownie is cool, remove from tin and cut into squares. Dust with icing sugar. Place some raspberry coulis decoratively around the brownie, and serve with a dollop of double cream and a couple of raspberries.
- 150g Lurpak unsalted butter, chopped
- 125g dark chocolate (75% Dark Tanzani), chopped
- 3 eggs, lightly whisked
- 1 ½ cups caster sugar
- 1 teaspoon vanilla bean paste
- 1 cup plain flour
- ¼ cup Dutch-processed cocoa powder
- ½ teaspoon fine salt
- 50g roasted, unsalted macadamias
- 500g frozen raspberries
- 1/3 cup caster sugar
- icing sugar, to dust
- double cream, to serve