Fudgy Brownies w/ Mulberries & Macadamias

In my (ever-so-humble) opinion, it’s better to under-cook brownies than overcook them, as overcooked brownies can end up being a bit dry. For fudgy brownies, err on the side of under cooking. I find it’s best to check how your batter is going after about 30 minutes in the oven. If the batter still wobbles when you shake the tin, they’re not quite ready. If the batter is no longer wobbly, they’re close to ready. Remove from the oven and leave the brownies to set in the tin for another 10-15 minutes (and don’t worry if a knife inserted into the centre comes out with some batter still stuck to it) then cut into the centre to see just how fudgy they are. You can always return them to the oven for another 5-10 minutes if you’d like them to set a little more, just tinker until you get the consistency that is perfect for you!

Also, remember that the dimensions of your baking tin will affect the cooking time. If your tin is bigger, your brownies will be thinner and will take less time to cook. I like a chunky, thick brownie, so I go for a smaller tin and a longer cooking time. It’s a slightly imprecise (but very delicious) art.

Fudgy Brownies w/ Mulberries & Macadamias

Makes 8-10 slices

Ingredients

180g butter, at room temperature

1⁄4 cup caster sugar

1 cup brown sugar

4 eggs

1⁄4 cup grapeseed oil

1 tsp vanilla extract

1 Tbsp instant coffee

1 1⁄4 cups plain flour

1 cup unsweetened cocoa powder

1 tsp salt

1⁄2 cup dark chocolate, broken into large chunks

1 cup fresh or frozen mulberries (you could also use raspberries)

1⁄4 cup macadamia nuts, halved

Method

Preheat your oven to 180 ̊C conventional (160 ̊C fan forced). Grease and line a 20cm x 20cm baking tin (or similar).

Using an electric mixer, whisk the butter, caster sugar and brown sugar until pale and creamy. Add the eggs, grapeseed oil and vanilla extract. Dissolve the instant coffee in 1 Tbsp hot water, then add that to the sugar and butter mixture. Whisk for another 1-2 minutes.

In another bowl, sift the flour, cocoa and salt, then fold into the wet ingredients, stirring gently until the mixture is smooth.

Fold in the dark chocolate pieces, mulberries and macadamia nuts, then pour into your baking tin.

Bake for 40-50 minutes depending on how fudgy you like your brownies (for a guide to brownie fudgy-ness, see the recipe introduction above), then cut into 8-10 slices and enjoy!

Store in an airtight container for up to 3 days.

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