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Macadamia Brownie with Australian Cream

Makes 36


  • 30g Australian butter
  • 250g dark chocolate, broken into pieces
  • 80g Australian butter, extra, softened
  • 1 cup brown sugar, firmly packed
  • 2 eggs, lightly beaten
  • 1/2 cup plain flour
  • 1/3 cup Australian sour cream
  • 1/3 cup (50g) macadamia nuts, chopped
  • 1/2 cup Australian double cream, for serving
Download Recipe (PDF)


  1. 1. Melt butter in a small saucepan. Add chocolate and stir over a low heat until just melted. Remove from heat.
  2. 2. Cream extra butter and sugar until light and creamy. Mix in the eggs. Fold through the flour, chocolate mixture, sour cream and nuts. Pour into a lined 20 x 20cm baking tray and bake at 180°C for 45 minutes. Remove to a wire rack for cooling.
  3. 3. For serving, cut brownie into triangles, dust with cocoa and dollop with cream.


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