Well after a flying visit to the South West, I came home to a day off...heaven wouldn't you think? Except I spent half of it waiting in a doctors surgery for kid #5 to see doctor, and the other half waiting at dental surgeon for kid #3 to see dentist! Them's the breaks with a bunch 'o' kids! So having made this earlier, and half written this blog post, it seemed the easiest thing to put up...but not without trying it again...which I happily did...all for the sake of the blog! The things I sacrifice for you guys...really...OH and if you want more great recipes just like this one, head on over to www.tenina.com/store and get this recipe in glorious living colour in a copy of For Foods Sake. (wink)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 300 Grams Coconut Sugar
- 70 Grams Unsalted Butter BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 2 Teaspoons Pink Salt Flakes plus extra for topping (no substitutes) BUY
- 4 large eggs
- 1 large yolk
- 60 Grams Cocoa Powder BUY
- 150 Grams Bakers or Strong Flour BUY
- 100 Grams macadamias
- 100 Grams pecan or pistachio kernels
- Extra nuts for topping
Preheat oven to fan forced 180°C and line a 23cm square pan with baking paper that comes up over the edges for easy removal.
Place sugar, butter and vanilla into Thermomix bowl and chop 5 sec/speed 6. Cook 15 min/Varoma/speed 2.
Add salt and incorporate 30 seconds on speed 4.
Add eggs, yolk and cocoa to Thermomix bowl and mix 15 sec/speed 5.
Scrape down sides of bowl and add flour and nuts and mix 3 sec/speed 5.
Spread into prepared pan, stud with additional nuts, sprinkle generously with additional salt flakes and bake for 10 minutes.
Remove from oven and bang on bench quite firmly to prevent rise from continuing. Return to oven for a further 10 minutes or until just wobbly in centre.
Allow to cool slightly in tin before cutting into enormous pieces and wolfing down immediately!