Now here's an Easter Bunny-approved twist on chocolate brownies. To satisfy your inner Easter bunny, think of the eleven macadamias as representing either apostles or cricketers. The mixture of milk and dark chocolate is a nifty trick from Tasmanian chef Alistair Wise from Sweet Envy in Hobart, that gives the best marriage of milk chocolate's comfort and creaminess, and dark chocolate's cocoa intensity.
80g unsalted butter, softened
160g castor sugar
1 egg, plus one extra yolk
100g milk chocolate
100g dark chocolate (70 per cent cocoa)
40ml hot espresso-strength coffee
10ml brandy or milk
50g finely grated carrot
110g plain white flour
½ tsp baking powder
11 macadamia nuts, shelled
1. Brush the inside of a 25-centimetre by 10-centimetre long fluted tart tin with melted butter and dust evenly with flour.
2. Whisk the butter and sugar until smooth and light with an electric beater, then whisk in the egg and yolk on high speed until light and pale.
3. Melt the chocolates together, stir them through the butter mixture evenly with the coffee and brandy.
4. Stir in the carrot, flour and baking powder then spoon into the prepared tin evenly. Dot with the macadamia nuts, then bake at 160C fan-forced for 25 minutes. Leave until cold before cutting into slices.