150g plain chocolate, melted
120ml sunflower oil
215g light muscovado sugar
1 teaspoon vanilla extract
65g SR flour
75g macadamia nuts, chopped
50g white chocolate, chopped
50g 60% plain chocolate, chopped
Preheat oven to 180C and line an 8" (20cm) square tin with parchment.
In a large bowl, beat together the oil, sugar, eggs and vanilla extract. Stir in the melted chocolate and then beat until the mixture is smooth and amalgamated.
Sift the flour and cocoa into the bowl and fold in. The mixture became quite thick at this stage.
Fold in the nuts and chopped chocolate. Transfer the batter to the baking tin and spread evenly.
Bake for about 30 minutes until a probe comes out with a few damp crumbs sticking to it. Cool in the tin before cutting into squares.
This was a dense and moist brownie with a good flavour, and a crisp flaky top. The only criticism is that the brownies became a little crumbly when they were completely cold. This recipe comes second so far, of those I've tried, behind those made with mayonnaise.