Skip to content

Strawberry Patch is OPEN today

Macadamia and Blood Orange Marmalade Brownies

preparation time

15 mins

Cooking time

30 mins

Serves

 Makes 20

Macadamia and Blood Orange Marmalade Brownies

Ingredients

180g unsalted butter, chopped

300g dark chocolate (70% cocoa), broken into pieces

¼ cup cocoa

1 cup caster sugar

4 free range eggs

1½ cups plain flour

1 cup macadamia nuts, roughly chopped

1 jar Beerenberg Blood Orange Marmalade


Directions

Preheat the oven to 160ºC. Line a 20cm square cake tin with baking paper.

Over low heat, stir the butter and chocolate together until melted and smooth.

Remove from the heat and stir in the cocoa and sugar until smooth and glossy.

Beat in the eggs and sift the flour into the mix. Stir to combine. Fold through the chopped macadamias, being careful not to over-mix.

Pour the mixture into the prepared tin and smooth the top. Spoon dollops of the Blood Orange Marmalade onto the batter and swirl into the brownie mixture with a knife.

Reserve ¼ jar of marmalade to spread on the brownie after baking.

Bake for 30 to 35 minutes or until firm to touch. Remove from the oven and allow to cool slightly, brush with reserved marmalade.

When completely cool, remove from the cake tin and slice into 20 small squares.