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Anna Kelly McLeod just published his new book, The kitchen somewhere.
And the writer and photographer visited The Morning Show on Tuesday to whip up a delicious batch of brownies for bonfire night.
McLeod said the recipe was inspired by stargazing while sitting by the fire.
Stream The Morning Show for free on 7 plus 
The author will soon be joining Reading itself Chris Gordon will launch The Kitchen Somewhere at the Melbourne State Library.
Recipe below:
BONFIRE NIGHT BROWNIES
Preparation time: 1 hour
Preparation time: 30 minutes
Services: 4
ingredients
Brownies:
- 2 ½ cups semisweet chocolate chips
- 1 cup unsalted butter
- 1 cup of sugar
- 4 large eggs
- ¼ teaspoon salt
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 cup coarsely chopped toast
- macadamia
Topping:
- 12 oz (340 g) semisweet chopped chocolate
- 3 oz (85 g) quality chopped white chocolate
Method
Preheat the oven to 176C.
In a heavy saucepan, stir the chocolate and butter over medium-low heat until the chocolate is melted and smooth. Then remove from heat.
In a separate large saucepan, combine the sugar, eggs and salt. Whisk constantly over low heat until sugar dissolves, about 5 minutes (do not boil). Then remove from heat.
Add the chocolate mixture and vanilla to the eggs and sugar. Whisk together until combined. Whisk in the flour and nuts.
Butter and flour 15 x 10 inch (38 x 25 cm) pan. Spread the dough evenly in a greased pan.
Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes. Remove from the oven and cool the brownies completely in the pan.
For Topping
Stir the semisweet chocolate in the top of a double boiler over barely simmering water. Heat until the chocolate is melted and smooth. Remove from the heat and spread over the brownie base.
Stir the white chocolate in the top of a double boiler over barely simmering water, again until smooth. Spoon into a resealable plastic bag (or pouch).
Cut off the tip of one corner. Pipe white chocolate in a cross over the top of the brownie, spacing the lines 1 inch (2 1/2 cm) apart.
Using a toothpick, draw lines lengthwise, alternating direction from left to right, then right to left to create marble patterns. Then let cool until firm enough to cut, about 30 minutes.
Cut into small squares to serve.
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