White Chocolate and Macadamia Nut Blondies
A white chocolate version of the ever popular brownies.
- 300 grams white chocolate, chopped
- 175 grams butter, cubed
- 300 grams caster sugar
- 4 large eggs
- 225 grams plain flour
- 100 grams macadamia nuts, roughly chopped
* Preheat the oven to 200'C. Line the base and sides of the tin with baking parchment. In a bowl set over a pan of simmering water, melt the white chocolate and butter together, stirring now and again until smooth. Remove, and leave to cool for about 20 minutes.
* Once the white chocolate has melted, mix in the caster sugar ( the mixture may well become thick and grainy, but the eggs will loosen the mixture ). Using a balloon whisk, stir in the eggs one at a time, making sure each is well mixed in before we add the next. Sift in the flour, fold it in, and then stir in the macadamia nuts. Pour the mixture into the tin and gently spread it out into the corners. Bake for 20 minutes, or until just firm to the touch on top but still soft underneath. Leave to cool completely in the tin, then cut into 24 squares, or rectangles for bigger blondies.