Macadamia and white chocolate

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F / 170°C. Spread the nuts on a baking sheet and toast for 5 minutes, then remove from the oven.2 Using the ingredients listed here, follow the brownie instructions in the above recipe up to the stage at which you fold in the toffee, adding the instant coffee to the eggs, sugar, and vanilla. Instead of the toffee, fold in the white chocolate and half the nuts. Pour the mix into the lined pan and top with the remaining nuts.3 Continue as in the above brownie recipe.

Step 2

When you are ready to make the brownies, brush an 8½-inch / 22-cm square baking pan with melted butter and line with parchment paper. Preheat the oven to 325°F / 170°C. Sift together the flour and salt.3 Put the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water, making sure the water does not touch the base of the bowl. Leave to melt, stirring from time to time. As soon as the butter and chocolate have melted, remove the bowl from above the water. This is important! You need to avoid getting the mix very hot.4 In a large bowl, lightly whisk together the eggs, sugar, and vanilla. Work them just until combined, a few seconds only, as there is no need to incorporate any air into the eggs. Fold in the melted chocolate mixture and then the sifted flour. Break the toffee into small pieces and fold them in as well.5 Pour the mix into the lined pan. Drop the jam in spoonfuls into the mixture and swirl it around with a knife.6 Place on the center rack of the oven and bake for roughly 25 minutes. Make sure you check the instructions before deciding to remove the brownie from the oven. Once out, allow it to cool completely before removing from the pan (you might even need to chill it first). Cut into any shape you like and keep in an airtight container for up to 5 days.