Ingredients

• 2 free-range eggs
• 130g/4¾oz caster sugar
• ½ tbsp strong black coffee
• 20g/¾oz butter
• 200g/7oz plain chocolate
• broken into pieces
• 30g/1oz plain flour
• sifted
• ¼ tsp baking powder
• pinch salt
• 50g/2oz macadamia nuts
• cut in half
• 50g/2oz white chocolate
• chopped

Directions

• Preheat the oven to 180C/350F/Gas 4.
• In a bowl
• whisk together the eggs
• sugar and coffee for 7-8 minutes
• or until lighter in colour
• thick and well combined. Set aside.
• Bring a little water to the boil in a pan
• then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and plain chocolate and stir until melted
• smooth and well combined.
• When the chocolate and butter have melted
• remove the bowl from the pan and set aside to cool for 4-5 minutes.
• When the chocolate and butter mixture has cooled slightly
• stir in the egg and coffee mixture until well combined.
• Carefully fold the flour
• baking powder and salt into the batter mixture until well combined.
• Carefully fold the nuts and white chocolate into the batter mixture until well combined.
• Line 1-2 very shallow baking trays with greaseproof paper. Spoon dollops of the batter mixture onto the greaseproof paper
• leaving a generous space between each spoonful of batter (the brownie biscuits will expand during cooking).
• Transfer the brownie biscuits to the oven and bake for 10 minutes
• or until the brownie biscuits have risen but are still soft in the centre and the tops have cracked slightly. Set aside to cool and harden on a wire rack before serving.