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Native wattleseed adds a nutty, coffee bite to this bush-inspired treat created exclusively for NESCAFÉ Blend 43 by First Nations chef Keith Munro
Prep time
15 min
Cook time
35 min
Serves
16
INGREDIENTS
INGREDIENTS FOR
16 SERVINGS
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METHOD
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Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm square baking tin with baking paper. Heat butter, chocolate, wattleseed, coffee and vanilla in a bowl over a saucepan of simmering water until melted. Do not boil. Remove from heat and cool to room temperature. Stir in brown sugar.
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Whisk eggs in a bowl and add to melted chocolate and wattleseed mixture. Stir until well combined. Sift flour and NESTLÉ BAKERS’ CHOICE 100% Cocoa over chocolate mixture and stir until combined. Stir through NESTLÉ BAKERS’ CHOICE Dark CHOC BITS and salt. Transfer to prepared baking tin.
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To make wattleseed caramel ribbon, combine NESTLÉ Sweetened Condensed Milk and wattleseed in a small bowl. Using a large tablespoon, spoon ribbons of wattleseed caramel over brownie and use a small kitchen knife or skewer to create a marbled effect.
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Bake for 35 minutes or until centre is fudgy, not gooey, when tested with a skewer. Stand in tin for 15 minutes to cool slightly before serving warm, with a cup of NESCAFÉ Blend 43.
TIP:
Try and ensure you are purchasing bush foods from Indigenous owned businesses
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