125g butter (we use salted butter)
200g dark chocolate
220g (1 cup) caster sugar
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
160g (1 cup plus 1 tablespoon) plain flour
Preheat oven to 170 degrees Celsius (150 degrees Celsius if you are using a fan-forced oven and are unable to turn the fan off). Adjust the oven rack to the lower half of the oven so the top of the pan is close to the centre of the oven (not necessary for a fan-forced oven).Place butter and chocolate in a large, heavy-based saucepan over very low heat, stirring frequently. When butter and chocolate have just melted, remove pan from the heat.
Stir sugar and vanilla into chocolate mixture.
Add eggs to chocolate mixture and stir until well combined.
Add flour and macadamia nuts to chocolate mixture and stir ingredients together until just combined
Transfer batter to prepared pan and spread evenly with a spatula or the back of a spoon.
Bake for about 35 to 45 minutes. A toothpick inserted into the centre of the brownie
should come out with a thin chocolate-coloured coating (not runny batter) attached.