Darkest Chocolate Brownies

Darkest Chocolate Brownies
[Makes about 10-12 brownie cupcakes]

50 grams melted butter
90 grams caster sugar
75 grams Dark Chocolate (I used 70% Lindt)
1 egg
40 grams plain flour
25 grams Dutch process cocoa
90 grams Macadamia nuts, roasted and then quartered (substitute halved roasted Hazelnuts)
100 grams 100% Venezuela Chocolate, broken into squares

Place the butter in a small pot and melt over a low heat, add the sugar and allow this to dissolve, remove from the heat. Add the dark chocolate and stir well - the chocolate should melt in the residual heat. Set this aside to cool slightly.

Sift the cocoa and the plain flour together into a bowl.

Lightly whisk the egg and add to the flour mixture - stir it through before adding the cooled butter mix. Add the chopped Macadamia nuts and squares of Venezuela Chocolate and mix until it is just combined.

It is going to be quite a chunky mix but what I want are large hits of that pure chocolate through the brownie countered by generous pieces of Macadamia.

Scoop out into cupcake cases - you could bake this as one regular rectangular brownie.

Bake in a °170C/340°F oven for about 15-20 minutes - it will depend on the size you make, so do keep an eye on them.

Let the brownies cool completely before removing them from their cases.



Now, for a special treat because Myriam is such a sweetheart, I made this heart of brownie darkness in honour of her