Chocolate & Macadamia Brownies

Method

Preheat oven to 180°C.

Grease and line the base of a 20cm square cake tin.

Melt the chocolate in a bowl over a saucepan of simmering water and set aside to cool slightly.

Cream the butter and sugar together until pale and fluffy.

Add the vanilla and the eggs, one at a time, beating after each addition.

Sift the flour and cocoa and carefully fold into the egg mixture.

Add the melted chocolate and nuts and combine, pour the mixture into the cake tin and bake for 20–25 minutes, or until a skewer inserted comes out clean.

Allow to cool before cutting into squares to serve.