Indulge with this gooey, chocolatey mega brownie packed with chocolate, raisins and macadamias.
280g/10oz unsalted butter, softened, plus extra for greasing
500g/1lb 2oz caster sugar
5 free-range eggs
2 tbsp golden syrup
200g/8oz plain flour
100g/4oz unsweetened cocoa powder
185g/6½oz dark chocolate, chopped
90g/3½oz unsalted macadamia nuts, chopped
icing sugar, to dust
ice cream or clotted cream, to serve, optional
Preheat the oven to 150C/300F/Gas 2. Grease and line a 30cmx23cmx4cm/12inx9inx1½in baking tin
Cream the butter and sugar together until pale and fluffy then beat in the eggs, one at a time, until well combined. Stir in the golden syrup.
Sift the flour and cocoa into the mixture, then fold until well combined. Stir in the raisins, chocolate and macadamias.
Spoon the mixture into the prepared tin and bake for 45-50 minutes, or until firm at the edges but still slightly gooey in the centre. Remove the brownies from the oven and set aside to cool in the tin. (The brownies will firm up as they cool.)
To serve, cut the brownies into large squares, dust with the icing sugar and serve plain or with ice cream or clotted cream.
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