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White choc and nut fudge brownies

  • 0:15 Prep
  • 0:40 Cook
  • Makes 12

Ingredients

  • 560g pkt White Wings Double Choc Fudge Brownies mix
  • 100g butter, melted
  • 2 Coles Brand Australian Free Range Eggs
  • 150g Nestlé Baker's Choice White Choc Bits
  • 100g macadamias, roasted, halved
  • 50g butter, extra, chopped
  • 3 teaspoons milk
  • 2 tablespoons Lucky Slivered Almonds
  • Dark chocolate curls, made using a vegetable peeler, to serve

Method

  • 1
    Preheat oven to 180C. Grease and line a 20cm-square cake pan with baking paper.
  • 2
    Place the brownie mix, melted butter, eggs and 1 tablespoon water in a bowl and stir gently to combine. Fold in the white choc bits and macadamias. Spoon into prepared pan and smooth the surface. Bake for 35-40 mins or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely.
  • 3
    Use an electric mixer to beat the chopped butter, icing mix from the brownie mix packet and milk in a bowl until light and creamy. Spread brownie with icing mixture. Sprinkle with slivered almonds and chocolate curls. Cut into squares.
  • 4

Source: taste.com.au

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