180g – Dark Chocolate, Chopped
120g – Unsalted Butter, plus extra for greasing
1 tbsp – Golden Syrup
80g – Plain Flour
1 tsp – Baking Powder
2 – Eggs
150g – Caster Sugar
1 tsp – Dried River Mint
100g – Roasted Macadamias, chopped
Pinch of Salt
1. Preheat the oven to 180ºC. Grease and line a 20 cm square tin with baking paper, leaving the sides overhanging.
2. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Remove from the heat, then stir in the golden syrup until well combined. Set aside to cool slightly.
3. Sift the flour and baking powder onto a piece of baking paper.
4. Place the eggs, sugar, river mint and salt in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed for 2 minutes or until thick and pale. Fold in the cooled chocolate mixture, then the flour mixture until just combined. Gently stir through the nuts. Pour into the lined tin and bake for 20-25 minutes or until the top cracks and a skewer inserted comes out with fudgy crumbs attached.
Enjoy your Chocolate River Mint Fudge Brownie!
We acknowledge and pay our respects to elders past, present, and emerging of the Nagway and more than thirty other groups of traditional owners of the land now known as South Australia.
