White chocolate macadamia brownies that are totally moreish that you may not be able to just stop at one. If you're scared of baking then these are definitely for you, using the all-in-one method you can whip up a batch without breaking out into a nervous sweat. Plus, they're gluten-free too!
- 150 g gluten free self-raising flour
- 100 g butter (melted)
- 100 g light brown sugar
- 50 g cocoa powder
- 100 g dark or milk chocolate (melted)
- 4 eggs
- 40 g dried cranberries
- 80 g macadamia nuts (chopped)
- 100 g white chocolate chips
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Preheat the oven to 180 degrees and line a brownie tin with greaseproof paper.
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Melt the butter and chocolate together in a microwaveable bowl and heat in the microwave at 30-second intervals, stirring each time until everything has melted. Alternatively, you could use the double boiler method. Set aside to allow to cool for a few minutes.
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Next pour the gluten-free self-raising flour, light brown sugar, cocoa powder, into a large mixing bowl and stir everything together before cracking in the 4 eggs. Pour in the slightly cooled melted chocolate and butter and mix in well.
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When everything is well combined, stir in the dried cranberries, macadamia nuts, and white chocolate chips.
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Transfer the brownie mixture into the prepared brownie tin and bake for 25-30 minutes. The top should have a papery cracked top when fully cooked. Take out of the oven and allow to cool fully before cutting into squares.
They will keep in an airtight container for up to 10 days or can be stored in the freezer.