Prep Time: 25 minutes

Ingredients:

3 eggs

2 Tbsp Natural Macadamia Spread

1/2 cup Lemon Myrtle (LM) Macadamia Oil

300g dark cooking chocolate, broken into pieces

300g unsalted butter, room temp, cubed

300g caster sugar

80g cocoa powder

130g self-raising flour

70g plain flour

1 tsp vanilla extract

Sprinkling sea salt

Method:

1. Preheat oven to 180 degrees C.

2. Line a 25cm square cake tin.

3. Whisk eggs in a bowl, then add the chocolate pieces and set aside.

4. Melt butter in a saucepan, add sugar and stir until dissolved.

5. Pour melted butter mixture into the bowl with the eggs and chocolate, add macadamia spread and LM macadamia oil, then stir to melt.

6. In another bowl, whisk together cocoa powder and flours, then fold into the chocolate mix.

7. Stir in vanilla extract.

8. Transfer mixture to your prepared tin, smooth out evenly, sprinkle with sea salt.

9. Bake for 18-20 mins or until the top is crisp and middle wobbles.

10. Remove from oven and leave to cool.

Note: Brownie may be eaten warm or refrigerated for later. Cut into bite sized pieces.