Ooey gooey chocolate melded with the warming flavours of Christmas pudding creates an indulgent brownie adored by Santa Claus himself. The Nutcracker has been busy cracking open the Happy Nut macadamias that bejewel this fudgy dessert for a truly decadent finish.
185g unsalted butter
185g quality cooking chocolate
225g pack of Dry Roasted Happy Nut macadamias
90g plain flour, sifted
pinch of salt
40g cocoa powder, sifted
200g Christmas cake or pudding (leftovers are perfect)
Preheat oven to 170C. Grease and line a 20 x 20cm baking pan.
On low heat, melt the butter and chocolate together in a saucepan, stirring regularly. Set aside to cool for 20 minutes.
Chop the Happy Nut macadamia kernels into pieces. Beat the eggs and sugar together with an electric mixer until the mixture is light and fluffy. Slowly pour in the cooled chocolate mixture, folding it in carefully until combined.
Fold in the flour, cocoa and salt, followed by the crumbled Christmas cake and macadamias.
Pour the batter into the baking pan and spread it out evenly. Bake for 25-30 minutes, or until firm in the centre.
Serve warm with a creamy scoop of ice cream for an indulgent festive treat.