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Chocolate fudge brownies


  • Preheat oven to 175°C.
  • Very carefully, melt 300 gm chocolate pieces with 150 gm butter in a heavy-bottomed pot, continually stirring and breaking up with a wooden spoon. Turn off the heat and add the , brown sugar and vanilla, continually stirring between each addition. Then add the macadamia nuts with 125 gm chopped chocolate and the sour cream. Stir until well combined, before stirring in the flour.
  • Grease a square baking tin with extra butter and line with baking paper. Pour in the chocolate mixture and cook in the oven for 35-40 mins. Then cover the top with foil and cook for another 20 mins. Remove the tin from the oven and set aside to cool.
  • When ready to serve, cut into squares, dust with a little cocoa powder and enjoy!
  • Cameron Cox - Melbourne pastry chef


  • 425 gm dark cooking chocolate
  • 150+ gm unsalted butter, softened
  • 3 large eggs
  • 300 gm soft brown sugar
  • 2 tspn vanilla essence
  • 150 gm macadamia nuts, chopped
  • ½ cup sour cream
  • ¾ cup plain flour
  • Dutch cocoa powder

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm