These brownies are full of nuts and white chocolate – a personal favourite combination of mine! Try serving these cooled with some dark chocolate sauce – use something 70% or more so the dish doesn’t get too rich. Whichever way you serve this, it will be an absolute knock-out.
225g white chocolate
225g caster sugar
225g unsalted butter
150g plain flour
100g macadamia nuts
4 whole eggs
For the nutty icing:
175g caster sugar
125g crunchy peanut butter
1 vanilla pod or 1 tsp. vanilla extract
Preheat the oven to 180C/gas mark 4.
Line and grease the insides of a 20cm square cake tin.
Beat together the sugar and eggs. Melt the butter in a saucepan gently and then add this to the sugar and eggs, beating them quickly together. Make sure all of the butter is combined with the mixture before adding the next bit.
Add the flour into the mix and mix quickly but thoroughly, to prevent overworking the flour.
Chop the chocolate and the nuts into small pieces.
Fold this into the sugar, eggs, butter and flour mixture.
Spread this into the cake tin and cook it for around 35 minutes or until the brownie is set on the top.
Let these cool before adding the icing.
Whisk the butter and icing sugar together, adding in the vanilla. Make sure they are completely combined.
Whisk in the peanut butter.
If the mixture needs loosening and is too thick, add in some of the milk.
Spread this on top of the brownies and leave to cool again so that the icing sets somewhat.
You could add in chunks of dark chocolate if you don't like white chocolate – just make sure you add in the same amount as stated in the recipe.