125g unsalted butter
100g Nestle dark chocolate drops
250g castor sugar
50mls rum (optional)
100g flour, sifted
pinch of salt
125g unsalted macadamia nuts chopped
Drizzle with Wild Country Black Cherry Chocotini.
Grease a 20cm square tin and line with baking paper
Preheat oven to 180°C.
Put butter in a saucepan and gently melt. Add chocolate and stir until well mixed and melted. Remove from heat and cool.
Beat eggs and sugar until thick and creamy.
Stir in the cooled butter and chocolate.
Add rum, flour, salt and macadamias.
Pour into the greased tin and bake for about 30 minutes.
Leave to rest in the tin for 5 minutes before removing.
To assemble, cut your brownie into quarters and then cut diagonally to get triangle shapes.
Place one on top of other on an angle. Dust with icing sugar. Drizzle over sauce and serve with homemade vanilla icecream