1. Preheat oven to 160°C fan/180°C non fan and line a 9x12in baking tray with greaseproof paper.
  2. In a saucepan melt the butter over a low heat until completely melted and then drop in the chopped Canderel® Bake! Cooking Chocolate 70% – leave for a few minutes then stir together until smooth and glossy. Remove from the heat.
  3. Stir in the Canderel® Bake! Caster Sugar Alternative – it should pretty much dissolve at this point
  4. Beat in the eggs one at a time and beat in quickly so they don’t scramble then mix in the vanilla bean paste.
  5. Stir through the flour and salt until just combined and then fold through the blueberries and macadamia nuts.
  6. Pour the brownie mix into the prepared baking tin.
  7. Bake in the oven for about 20-25 minutes. The brownie wants to be super gooey in the middle so don’t overcook.
  8. Remove from the oven and allow to cool in the tin


  • 250g unsalted butter
  • 250g Canderel® Bake! Cooking Chocolate 70%, chopped
  • 200g Canderel® Bake! Caster Sugar Alternative
  • 2 eggs
  • 1 tsp vanilla bean paste
  • 150g plain flour
  • Pinch of salt
  • 200g fresh blueberries
  • 200g roughly chopped
    macadamia nuts

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