GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate and macadamia brownie

You'll need

200 gm butter, coarsely chopped 100 gm dark chocolate (70% cocoa solids), coarsely chopped 3 eggs 210 gm caster sugar 100 gm plain flour 100 gm macadamias, coarsely chopped 100 gm brown sugar 1 tbsp finely grated ginger 5 bananas, halved lengthways For dusting: Dutch-process cocoa To serve: Valrhona chocolate balls (see note)   Milk chocolate mousse 2 eggs 55 gm (¼ cup) caster sugar leaves of gelatine (titanium strength), softened in cold water 5 gm eggwhite powder (see note) 600 ml pouring cream 400 gm milk chocolate (36% cocoa solids), melted and cooled slightly


  • 01
  • Preheat oven to 150C. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Whisk eggs and caster sugar in an electric mixer until thick and pale (5-6 minutes), fold through chocolate mixture, then fold in flour and macadamia. Spoon into a buttered and baking paper base-lined 22cm-diameter springform pan, smooth top and bake until just firm to touch (20-25 minutes). Cool completely in pan.
  • 02
  • Heat brown sugar in a large frying pan over medium-high heat until melted (2-3 minutes). Add ginger, stir to combine, then add bananas in a single layer and cook, turning occasionally, until caramelised and tender (4-5 minutes). Arrange on top of the brownie, squash to make a uniform layer then cool completely.
  • 03
  • Meanwhile, for milk chocolate mousse, whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until thick and can hold a ribbon (10-12 minutes), then remove from heat. Squeeze excess liquid from gelatine and whisk in gelatine with eggwhite powder. In a separate bowl, whisk cream until soft peaks form, add chocolate and fold to combine, then fold in egg mixture. Spoon mousse over caramelised banana, smooth top and refrigerate until set (2-3 hours). Dust with Dutch-process cocoa, scatter with chocolate balls and serve immediately.
Note Valrhona balls are available from Simon Johnson and specialty food stores. Eggwhite powder is a professional pâtisserie product. Pavlova Magic can be used as a substitute.

We served this as afternoon tea at The Connaught. I reckon it’s unbeatable and easy. - Alistair Wise

At A Glance

  • Serves 10 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.