Once you have managed to get your hands on some of our Malt Runner why not try and create Matt Kemp’s  Bitter Chocolate and Roasted Macadamia Brownie . Now that’s a match made in heaven!

Bitter Chocolate and Roasted Macadamia Brownie

Serves 8 / Makes 50 bite size pieces

Ingredients
200g unsalted butter - melted
450g castor sugar
4 medium eggs
160g cocoa powder - sifted
170g plain flour - sifted
½ tsp salt
400g dark chocolate - 60% to 70% - chopped
1tsp vanilla essence
200g roasted macadamia - chopped

Method
1. Pre heat oven to 165 degrees Celsius
2. Place eggs and sugar in a bowl. Whisk until pale and thick.
3. Mix butter, vanilla and salt into eggs.
4. Fold in flour and cocoa until well incorporated
5. Fold in chocolate and macadamias
6. Line a rectangle baking dish (20cm x 30cm) with greaseproof paper and pour in mix.
7. Smooth out and bake for 20 -30 minutes, until set around edges. Allow to cool before cutting.