Ingredients 125g unsalted butter
250g white chocolate, cut into chunks, or buttons
4 large eggs
1 teaspoon salt
350g caster sugar
2 teaspoons vanilla extract
300g plain flour
250g macadamia nuts, roughly chopped
25 x 20 x 5cm brownie tin, buttered (doesn't have to be this size, could use an alternative tin -this is just what's specified in the recipe)
Preheat the oven to 170 Degrees C.
Melt the butter and chocolate either in a microwave or a double boiler. 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.
