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White Chocolate Brownies

Rich white chocolate and macadamia nut brownies — from Ida Farhat; yield 25–30 squares

Section
Desserts · Bars & Brownies
Source
Ida Farhat
Oven
325°F
Time
30–35 min
Yield
25–30 squares

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 10 oz white chocolate morsels or chunks, broken in pieces
  • 1 cup sugar
  • 4 tsp vanilla
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 cup coarsely chopped Macadamia nuts

Directions

  1. Preheat oven to 325°F. Line a 13×9×2 inch pan with foil including sides. Lightly grease.
  2. Melt butter and white chocolate together in the microwave or over low heat, stirring until smooth. Remove from heat.
  3. Stir in sugar and vanilla. Beat eggs lightly and add to the chocolate mixture. Stir well.
  4. Add flour and nuts, stirring just to combine. Do not overmix — mixture may look curdled; that's fine.
  5. Pour batter into prepared pan and bake 30 to 35 minutes, or until pale golden.
  6. Cool completely in pan. Lift out with foil, peel away foil, and cut into squares.
From: Ida Farhat.
Tip: Don't worry if the batter looks curdled when you add the eggs — it bakes up perfectly.