Servings: 18 pieces
Preparation Time: 5 minutes
Cooking Time: 25 – 30 minutes
100g good quality dark chocolate, broken into pieces
2/3 cup (150g) brown sugar
1/3 cup (50g) plain flour
1/3 cup (35g) good quality cocoa
1 teaspoon ground native pepperberries, or more to taste
½ teaspoon baking soda
2 eggs, lightly beaten
100g macadamia nuts or pieces
- Pre-heat oven to 180’C. Line the base of an 18 x 28cm cake tin with baking paper.
- Melt butter, chocolate and brown sugar in a medium sized saucepan over medium heat and stir frequently until well combined. Remove from heat and simply stir in all the remaining ingredients with a wooden spoon. Pour into the prepared tin and bake for 25 – 30 minutes or until firm and a knife inserted in the centre comes out cleanly.
- Leave in tin to cool a little for 10 minutes and then cut in half lengthwise and then across to make 18 rectangles.
*Note: Australian measurements 1 tablespoon = 20ml are used throughout.