Chocolate and macadamia brownies

Make these mouth-watering gluten-free chocolate and macadamia brownies for dessert.

The ingredient of Chocolate and macadamia brownies

1. 120g Coles thick rice cakes (gluten free)
2. 100g macadamias, chopped
3. 125g butter, chopped
4. 100g gluten-free dark chocolate, chopped
5. 1/2 cup pure icing sugar, sifted
6. 1/2 cup gluten-free cocoa powder, sifted, plus extra
7. 2 Coles free range eggs, lightly beaten
8. 3/4 cup milk
9. Raspberries, to serve.

The instruction how to make Chocolate and macadamia brownies

1. Preheat oven to 170C or 150C fan. Grease and line base and sides of a 20cm square cake pan.
2. Place rice cakes in a food processor and process until fine crumbs. Transfer to a bowl. Add macadamias. Stir to combine.
3. Place butter, chocolate, icing sugar and cocoa in a saucepan. Stir on low heat, until melted and smooth. Add to rice mixture and mix to combine. Add eggs and milk and mix well. Fill prepared pan, smoothing top with a spatula. Bake for 15 mins, or until just set. Cool in pan.
4. Cut into fingers and dust with extra cocoa. Serve with raspberries.

Nutritions of Chocolate and macadamia brownies

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