Twice-cooked chocolate brownies

Step 1

Preheat oven to 160°C. Grease and line the base of a 36cm x 26cm slice pan.

Step 2

Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Cool slightly.

Step 3

Beat eggs, vanilla seeds and sugar in the bowl of an electric mixer on high until thick and pale. Reduce speed to low, then slowly add the chocolate mixture, mixing until well combined. Switch off the motor and carefully fold in flour, macadamias and 1 tsp salt, then pour into the slice pan. Smooth top with the back of a spoon.

Step 4

Bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool in pan, then turn out onto a board and cut into 18 large squares.

Step 5

These brownies are fantastic served as is, but if you want to take it to the next level, line a steamer or colander with baking paper and set over a pan of simmering water. In batches of 2-3, place brownies into the steamer, cover with a lid and steam for 2-3 minutes until fudgy and heated through. Dust with icing sugar and serve immediately with ice cream.