Macadamia & Chocolate Ganache Brownie

• Prep time: 20 minutes 
• Cook time: 25 minutes 
• Servings: 16 
• Difficulty: Easy 

Ingredients

Brownie Base Ingredients 

• 150g Salted butter, diced 
• 220g / 1 cup Soft brown sugar, firmly packed 
• 2 large eggs 
• 75g / ¾ cup Cocoa powder, sieved to remove any lumps 
• 1 tsp Flaky sea salt 
• 50g / ⅓ cup Plain flour 

Ganache Topping Ingredients 

• 250g Whittaker’s Creamy Milk Chocolate 
• 120ml / ½ cup Cream 
• ½ cup / 70g roasted macadamias 

Method

1. Preheat your oven to 170°C. Grease and line the base and sides of a 20cm square baking tin with baking paper. 

2. Add the butter and brown sugar to a medium heat-proof bowl. Microwave in 30 second bursts, stirring after each burst until the butter has completely melted. The sugar and butter will start to separate, but keep whisking until the mixture comes together. 

3. Add the eggs one at a time, whisking well after each addition. Continue to whisk the mixture until it is slightly paler in colour and bubbly. 

4. Sieve the cocoa powder over the mixture, then add the salt. Whisk everything together until just combined. Gently fold through the flour, until no dry streaks remain. 

5. Pour the brownie batter into the prepared tin, spreading it out into an even layer. Bake for 18-20 minutes, until the brownie is just set with a slight jiggle in the centre. Set aside to cool. 

6. Add the creamy milk chocolate and cream to a medium heat-proof bowl. Microwave in 30 second bursts, stirring after each burst, until melted, smooth and glossy. 

7. Pour the ganache over the brownie and tilt the tin so the ganache spreads into an even layer. 

8. Scatter over the roasted macadamias. 

9. Set aside in the fridge to chill for 2-3 hours, until the ganache is set. 

10. Once set, slice the brownie up into 16 pieces. Sprinkle with a pinch of flaky salt, if desired.