White Chocolate and Macadamia Brownies
125g unsalted butter
250g white chocolate cut into chunks, or white chocolate dots
4 large eggs
1 teaspoon salt
350g caster sugar
2 tsp vanilla extract
300g plain flour
250g macadamia nuts, roughly chopped
25 x 20 x 5 cm brownie tin, buttered
Preheat oven to 170 C.
Melt butter and chocolate together. In a large bowl, beat the eggs with the salt until light and beginning to whoosh up in volume, then add the sugar and the vanilla, and continue beating until really thick and creamy.
Beat in the slightly cooled chocolate mixture and then add the flour and nuts, folding in gently. Pour into your prepared tin and cook for 35 minutes or until set on top and gooey in the middle. Leave for 3-5 minutes before cutting into small squares.