This is obviously not a typical Italian recipe and, unlike many of you, I haven’t grown up eating and baking brownies. I have discovered them relatively late in life, but it was “love at first bite”. And how could it not be? I adore chocolate! After eating them once, I tried to find a recipe to replicate them as I always do when I eat something I like. I found only one and it required molasses. I was still in Italy then (and it was before the internet became so popular and widespread) and you have no idea how hard it was to find molasses. After extensive searching I managed to find some in a small shop in the area of Brera in Milan and I could finally make my brownies! Yum! A few years have passed by and I now have access to so many recipes just by browsing the web… which means I do not necessarily need molasses anymore! 😉 What I am going to share with you today is a recipe adapted from Jamie Oliver’s “Bloomin’ Brilliant Brownies”… I am not using cherries in it and I am using macadamia nuts in honour of my new country: Australia. You could use hazelnuts or walnuts too. These brownies are fantastic: not too sweet and really gooey and moist inside. Enjoy and thank you Jamie Oliver!
250 gms – 0.55 lb. butter
200 gms – 7 oz. dark chocolate
80 to 100 gms – 2.8 to 3.5 oz. macadamia nuts
80 gms – 2.8 oz. cocoa powder (sifted)
65 gms – 2.3 oz. flour (sifted)
1 tsp baking powder
360 gms – 1 1/2 cup sugar
¼ tsp vanilla essence (optional)
Put the butter and dark chocolate in a pan/bowl and melt over some simmering water (in a bain marie/double boiler). Mix well until smooth and add the macadamia nuts.
In a separate bowl, mix together the sifted cocoa powder, sifted flour, baking powder and sugar.
Add this mixture to the chocolate and macademia nut mixture and stir well. Beat the eggs and mix them into the brownie mixture until you get a silky consistency.
Pour the brownie mix into a 25×25 cm or 20×30 cm baking tray, lined with baking paper and bake in a preheated fan forced oven at 180°C for about 25 minutes. They have to remain soft and gooey on the inside, so do not overcook them.
When ready, let them cool down before removing from the baking try and cutting them into big squares.