Hi Guys,
Well this is possibly the naughtiest recipe ever 🙂 For all the chocolate haters this is not one for you! They are White Chocolate Brownies with a Dark Choc and Macadamia Blitz! If these don’t fulfil that chocolate craving nothing will! They are in the oven as I type and the house smells YUMMY!
INGREDIENTS:
150g Whole Macadamia Nuts
100g Dark Chocolate
200g White Chocolate
200g Butter
3 eggs
150g Plain Flour
60g Caster Sugar
60g Full Cream Milk Powder
1/4 teaspoon Baking Powder
METHOD:
- Pre Heat oven at 180 degrees.
- Add Dark Chocolate  and Nuts to TM Bowl and chop for 5 Seconds on Speed 7. Set Aside (You can blitz for longer if you would like a finer finsih.)
- Add White Chocolate and Blitz for 5 seconds, Speed 7.
- Add Butter to the TM and blitz for 5 seconds Speed 5.
- Melt Butter and White Chocolate for 2 minutes at 50 degrees on Speed 2.
- Add eggs into TM and mix for 5 seconds speed 4.
- Add flour, Milk Powder, Sugar and Baking Powder and mix for 5 seconds on Speed 5. Scrape the sides of the TM bowl and mix again for 5 Seconds on Speed 5.
- Add the dark choc and nut mix back into TM bowl and mix for 5 seconds on Speed 4.
- Tip into greased and lined square baking dish.
- Bake for 45-50 minutes at 180 degrees. Brownies should be set but still moist.
- Allow to cool completely then Cut into 16 pieces.
My Choc Nut Blitz (I blitzed for 10 seconds as I have little ones who will be eating it.)
The Lined Baking Tray.
 
Ready to bake!
TIPS:Â
- You can easily adapt to a gluten free recipe. Changing the flour to a wheat free flour.
- You can keep them all white by using the white chocolate in the nut blitz as well.
- Would be delicious served warm with fresh berries and cream as a yummy desert.
- This can be frozen for up to two weeks. Cut into pieces and wrap individually and freeze.
- Keep an eye on the cooking time as you really want it to stay moist and over cooking will dry it out to be more of a cake texture.
