Ingredients
- 1½ cups (185 g/6 oz) plain flour
- ¼ cup (30 g/1 oz) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1½ cups (205 g/6½ oz) chopped roasted macadamia nuts
- 125 g (4 oz) butter
- 200 g (6½ oz) dark chocolate, chopped
- 1 cup (250 g/8 oz) caster sugar
- 2 eggs, lightly beaten
- ⅓ cup (90 g/3 oz) sour cream
Chocolate topping
- 150 g (5 oz) dark chocolate, chopped
- ½ cup (125 g/4 oz) sour cream
Method
1. Preheat the oven to moderate 180°C (350°F/ Gas 4). Grease a shallow 23 cm (9 inch) square cake tin. Line the base and sides with baking paper.
2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl. Stir in 1 cup (135 g/4½ oz) of the nuts and make a well in the centre.
3. Place the butter and chocolate in a heatproof bowl. Stand the bowl over a pan of simmering water, making sure it is not touching the water, and stir until the chocolate is melted and the mixture is smooth. Remove from the heat and add the sugar, eggs and sour cream. Beat with a wire whisk until the ingredients are well combined and smooth. Add the chocolate mixture to the well in the dry ingredients. Using a wooden spoon, stir until well combined, but do not overheat. Spread the mixture into the tin. Bake for 30–35 minutes, or until a skewer comes out clean when inserted into the centre. Cool the brownies in the tin.
4. To make the topping, put the chopped chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate is melted. Remove the bowl from the pan and leave for 2 minutes. Add the sour cream and beat with a wire whisk until the mixture is thick and glossy. Spread the topping over the cooled brownies and sprinkle with the remaining macadamia nuts. Allow the topping to set before cutting the brownies into squares.
