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    White Chocolate Macadamia Brownies


    Source of Recipe


    Rosie's Cookie Book

    List of Ingredients




    12 ounces white chocolate
    4 ounces bittersweet chocolate
    1 1/2 cups flour
    1/2 teaspoon baking powder
    1/8 teaspoon salt
    10 tablespoons unsalted butter
    3/4 cup sugar
    3 large eggs
    2 1/2 teaspoons vanilla
    3/4 cup coarse chopped macadamia nuts, toasted

    Recipe



    Preheat oven to 325ºF and grease bottom of 9" square baking pan. Chop 6 ounces white chocolate very fine and set aside. chop remaining 6 ounces white chocolate and bittersweet chocolate very coarse and set aside. Sift flour, baking powder, and salt together into small bowl. Melt butter in small saucepan over low heat; do not allow to bubble. Remove pan from heat and add finely chopped white chocolate but do not stir. Set aside.

    Using electric mixer on medium high, beat sugar, eggs and vanilla until thick and pale, 5 minutes. With mixer on low, add butter mixer and mix to blend. Add flour mixture and blend on low just to incorporate. Using rubber spatula, fold in coarsely chopped chocolates and the nuts, then spread evenly into prepared pan. Bake brownies on center rack of oven until they are just set and tester comes out with moist crumbs, 30-35 minutes. Allow to cool in a pan for 1 hour and then cut into squares. Makes 16.
 

 

 

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