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


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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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