I started Home Economics in Year 9. It was a popular elective to study as it was one of the those easy-peasy subjects with virtually no homework and the requirements to pass the unit were rather basic – show up to class, check; clean up after yourself in the kitchen, check; and in Ms. Jutson’s case, don’t be a smartass, check (although this last one was hard for the obnoxious, loud teen like I was back then).
I hold very fond memories of that subject too, particularly all the mischief we would get up to! We’d be in fits of giggles as we’d try and steal goodies from the pantry when the teacher wasn’t looking. I remember once taking a tube of condensed milk when the pantry was rather bare with the usual goodies of chocolate nowhere to be found and we were desperate for a sugar kick.
I was always interested in food as a kid because of my mum’s kickass kitchen prowess, but never really formed any interest in cooking until I started that class. These brownies ignited my inner baker all those years ago… I remember taking these out of the oven, with the crackly, almost marbled top and that comforting chocolatety smell that seemed to hit you like a ton of bricks and feeling that sense of “Wow! I made that!”
This recipe is one of those never fail, go-to, “seems to please everyone” kind of recipes. It’s really simple to make, it’s a one bowl recipe which saves on cleaning up and I am yet to meet anyone who doesn’t like these rich, squishy brownies. Try them yourself and give this old school classic a go.
Chocolate Macadamia Brownies
Makes 16 really big ones
300g dark chocolate, chopped
100g unsalted butter, chopped
125g caster sugar
125g plain flour
100g salted macadamias, toasted and chopped
1. Preheat your oven to 180C. Line a square cake tin with non stick baking paper, with plenty hanging over the edge to make it easier to lift out later.
2. Put the dark chocolate, butter and caster sugar in a heatproof bowl over a pan of simmering water (a double boiler). Stir until all ingredients have melted. Allow to cool for five or so minutes.
3. Whisk in the eggs until combined. Stir through the flour and macadamia nuts.
4. Spoon into the prepared tin and spread the batter out evenly. Bake for 20-25 minutes (cook it for longer if you don’t like your brownies too squidgy).
5. Allow to cool in the tin before slicing it up or else it will crumble into a big mess when you remove it from the tin.