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Preparation time: |
15 mins |
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Cooking time: |
30 mins |
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Serves: |
Makes 20 |
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
Method:
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.
