Mystery Macadamia Brownies

Why the mystery ??

As these brownies are made with mayonnaise. Yes that’s right mayonnaise!

These brownies are a new baking creation sensation for me as you use mayonnaise instead of butter. Make sure you only use the best REAL mayonnaise - Hellmann's - the others just don't cut it. 

The mayonnaise gives the brownies a richness and moistness and even better flavour than when using butter.   I also use a mix of both caster sugar and brown sugar, as the brown sugar adds a little extra fudginess to the brownies.

Also make sure you use Dutch processed cocoa powder as it's darker and richer chocolate flavour. My favourites in Australia are the Woolworths Cocoa powder, Plaistowe Premium cocoa powder or the more expensive if you can get it Pana organic cocoa powder.

Mystery Macadamia Brownies
Makes 16 

140g dark cooking chocolate, chopped
¼ cup (40g) plain flour
¼ cup (25g ) Dutch processed cocoa powder
1 teaspoon baking powder
3 large eggs
1 teaspoon vanilla extract
⅔ cup (155g) caster sugar
⅓ cup (70g) firmly packed brown sugar
½ cup (120g) Hellmann's Real Mayonnaise
½ cup Australian macadamia nuts, roughly chopped

1.    Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm (base measurement) square cake pan.  Line base and sides with non-stick baking paper allowing a 2cm overhang on the sides.

2.    Place chocolate in a microwave safe bowl. Heat on medium heat for 2-3 minutes, stirring well every 30 seconds or until chocolate is melted and mixture is completely smooth. Set aside to cool slightly for 2 minutes.

3.    Meanwhile sift flour, cocoa and baking powder over a bowl, stir to combine. Place eggs and vanilla extract into a large mixing bowl and whisk until combined. Add caster sugar and brown sugar. Whisk until combined.

4.    Pour cooled melted chocolate into egg mixture, whisk until combined. Stir in mayonnaise.

5.    Fold in flour mixture and macadamia nuts using a silicone spatula, or  large cook spoon until just combined. Pour into prepared pan. Tap base on bench to remove some of the air bubbles. Bake in preheated oven for 30 – 35 minutes or until top has crusted and just firm to touch (brownie will still feel soft in the middle) and a skewer inserted into the centre comes out with moist crumbs clinging.  Set aside and allow to cool completely in pan.  Use baking paper to lift brownie from of pan onto a chopping board. Cut into squares. Serve & enjoy!