In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, Jules Of The Kitchen_CROPPED 2
straight from Jules of the Kitchen.   

A traditional chocolate brownie recipe, made with oodles of quality butter, chocolate and macadamia nuts. No shortcuts, and no dairy alternatives, just an overdose of pure chocolate, butter, eggs and sugar. 

The sweet treat we all love and live for now and again.

Makes: 20 small squares 
Preparation time: 30 minutes
Cooking time: 30-40 minutes 
Oven temperature: 180ºC


400g caster sugar 
300g butter – unsalted 
300g plain chocolate – 70%
5 eggs
30g cocoa powder
150g plain flour
100g macadamia nuts – roughly chopped


Prepare baking tin

Line a 20 cm square baking tin with non stick paper.

Prepare brownie mixture

Melt butter and chocolate together beating until smooth.

In a mixing bowl add eggs, brown sugar, vanilla paste and beat well until thick. 

Add the melted butter chocolate mixture, and then sifted flour with the chopped macadamia nuts. Folding well or if using an electric mixer beat well for 2 minutes.

To bake

Spoon brownie mixture into a prepared baking tin lined with non stick paper. Bake for 30 minutes. 

Allow to cool in the tin before turning out. 

Cut into squares when cold. 

Jules’ tips It is important to remember that there really is an art to making a delicious, moist brownie and the tip to achieve success is to always slightly under cook the bake, allowing the cooling stage to be part of the total cake bake timing. My advice is to remove the brownie from the oven when the centre is literally ‘just firm’ to the touch and allow the cake to sit in the tin for the final 5 minutes or so. 

Keeps 2-3 days in an airtight container, and freezes well. 

Contributed by: Julia Toon, Jules of the Kitchen

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