Name: Ginger and macadamia brownies
Cook time: 40 min
Total time: 40 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 180.00 ml butter diced; 125.00 ml dark chocolate coarsely chopped; 5.00 ml nestlé coffee powder; 3.00 eggs extra-large; 375.00 ml sugar dark brown; 10.00 ml vanilla essence; 1.00 ml salt; 250.00 ml flour cake; 250.00 ml macadamia nuts chopped; 60.00 ml ginger preserve, finely chopped

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Ingredients (10)

180.00 ml	butter — diced
125.00 ml	dark chocolate — coarsely chopped
5.00 ml	nestlé coffee powder
3.00	eggs — extra-large
375.00 ml	sugar — dark brown
10.00 ml	vanilla — essence
1.00 ml	salt
250.00 ml	flour — cake
250.00 ml	macadamia nuts — chopped
60.00 ml	ginger — preserve, finely chopped

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Method:

Preheat the oven to 170 ºC (340 ºF) and spray a 25 cm square ovenproof dish with nonstick spray.

Slowly heat the butter, chocolate and coffee powder until the butter and chocolate are melted and the mixture is smooth. Allow to cool completely, stirring occasionally. Beat the eggs in a large mixing bowl. Add the sugar by the spoonful, beating until light and thick and all the sugar has dissolved. Beat in the vanilla essence and salt.

Fold the cooled chocolate mixture into the egg mixture. Add the cake flour and stir lightly to mix. Finally, add the nuts and ginger, stirring until mixed. Turn into the prepared oven dish and bake for about 40 minutes until just done. (A testing skewer will come out slightly coated with moist crumbs.) Makes 20-25 brownies.