Delicious River Mint Brownie recipe

As part of our Community Problem Solving project, we are going to be posting recipes using Indigenous ingredients to help promote their use as they are more sustainable for our land.

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Prep time: 15 minutes

Cook time: 25 minutes

Makes: 12

Skill level: easy

180 grams chopped dark chocolate

120 grams unsalted butter (plus extra for greasing)

1 tbsp golden syrup

80 grams plain flower

1 tsp baking powder

2 eggs

150 grams caster sugar

1 tsp dried river mint

1 pinch of salt

100 grams chopped roasted macadamias (optional)

1. Preheat oven to 180°C.

2. Grease and line a 20cm square tin with baking paper, leaving the sides overhanging

3. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth, Remove from the heat, then stir in the golden syrup until well combined. Set aside to cool slightly

4. Sift the flour and baking powder onto a piece of baking paper.

5. Place the eggs, sugar, river mint and salt in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed for 2 minutes or until thick and pale.

6. Fold in the cooled chocolate mixture, then the flour mixture until just combined.

7. Gently stir in the nuts. (optional step)

8. Pour mixture into the lined tin and bake for 20-25 minutes or until the top cracks and a skewer comes out with fudgy crumbs attached

9. Leave to cool, cut into squares and enjoy!