Santa Hat Dark Chocolate and Macadamia Brownies

• Butter 125g unsalted
• Dark Chocolate 200g, coarsely chopped
• Macadamia Nuts 50g, coarsely chopped
• Caster Sugar 1 cup
• Vanilla Extract 1 tsp
• Free Range Eggs 2
• Plain Flour 1 cup
• Dark Chocolate 100g, chopped, extra
• Strawberries, 1 punnet, washed
• White Chocolate 50g OR White Fudge writing pen available from cake shops
• Round or Star shaped cookie cutter

Preheat oven to 180 degrees celsius. Line a 20cm square cake tin with baking paper. Place butter and dark chocolate in a heavy-based saucepan over low heat and stir until just melted. Remove from heat, then mix through the sugar and vanilla. Add the eggs to the chocolate mixture and stir to combine. Now mix through the sifted flour, macadamia nuts and extra dark chocolate pieces, careful not to over mix as this makes the brownies heavy in texture. Transfer the brownie mixture into the prepared pan and spread evenly. Bake in the oven for approx 25-30 mins. (you can test to see if it's cooked by inserting a toothpick or skewer into the centre. If it comes out relatively clean, not runny, then the brownie is ready. It's normal if the brownie has a light crust on top of it. When cooled, remove the brownie from the pan. Using the cutter, cut out individual round or star shaped pieces (should make approx 12). Cut the leafy top off each strawberry, creating a flat bottom so the strawberries can stand up-right. Squeeze a dot of the white fudge or melted white chocolate on top of each brownie and position each strawberry on top to secure (the white fudge is used as a 'glue'). Using the white fudge writing pen (or melted white chocolate), draw a rim around the base of each strawberry and a ball on top, creating mini Santa's hats. Tip: the avoid the sides over cooking, place foil around the sides of the tin.