Nothing beats a chocolate brownie. Well, maybe a warm chocolate brownie that’s deliciously gooey.
Baking the perfect brownie may be a fine art, but that’s not to say you should leave it to the professionals. We asked Lindt’s Master Chocolatier, Thomas Schnetzler, to share his sweet secrets with The Weekly so you can bake the best brownies at home.
With a rich and deliciously fudgy milk chocolate centre laced with crunchy macadamia nuts and topped with dark chocolate ganache, this recipe is set to become a family favourite. Flick through our step-by-step picture recipe now.
Brought to you by Lindt
Gently melt butter and chocolate together until just molten, remove from heat and set aside to cool.
Whisk together eggs, raw caster sugar, vanilla bean paste and salt until pale and sugar has dissolved.
Add cooled chocolate and butter mixture into egg mix.
Gently stir in flour and malt.
Add chopped macadamias.
Transfer batter into lined tin. Place in oven for 15-20 minutes at 175°C or until top of cake is firm. (Take care not to over bake – the centre should still be slightly soft to create a fudgy brownie). Set aside to cool.
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