White chocolate and macadamia nut blondies

Special equipment • 13 x 9in (33 x 23cm) baking pan

MAKES 24

10oz (300g) white chocolate, chopped

12 tbsp butter, cubed

1½ cups granulated sugar

4 large eggs

2 cups all-purpose flour

1 cup unsalted macadamia nuts, coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). Line the bottom and sides of a 13 x 9in (33 x 23cm) baking pan with parchment paper. In a bowl set over a saucepan of barely simmering water, melt the chocolate and butter together, stirring occasionally until smooth. Remove the bowl and set aside to cool for about 20 minutes.

2 Mix in the sugar (the mixture may become very thick and grainy, but the eggs will loosen it). Using a balloon whisk, stir in the eggs one at a time, making sure each is well incorporated before adding the next. Gradually sift in the flour, fold it in, and then stir in the nuts. Scrape the mixture into the prepared pan, gently spreading it into the corners. Bake for 20 minutes, or until just firm to the touch on top but still soft underneath. Place the pan on a wire rack to cool completely, then cut into squares.

variation:

Substitute walnuts or pecans for the macadamia nuts.

White chocolate and macadamia nut blondies