Makes 24 pieces
150g unsalted butter, chopped
250g Dark Cooking Chocolate, chopped
1 1/2 cups caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup plain flour, sifted
1/2 cup sour cream
1 cup macadamia nuts, cut in half
1. Preheat oven to 160ÂºC conventional or 140ÂºC fan forced. Line a 20cm x 30 cm slice pan with baking paper.
2. Combine butter and chocolate in medium saucepan; stir over low heat until chocolate is just melted. Add sugar, egg, flour, sour cream and nuts. Stir until well combined. Spread mixture into prepared pan.
3. Bake for 35 minutes or until brownie forms a crust on the outside. Allow to cool and slice.