White Chocolate and Macadamia Brownies

Ingredients

• Melted butter, to grease
• 150g white chocolate, chopped
• 150g unsalted butter
• 3 eggs, lightly whisked
• 150g (1 cup) plain flour
• 60g (1/2 cup) whole milk powder
• 60g (1/4 cup) caster sugar
• 1/4 teaspoon baking powder
• 180g white chocolate, extra, chopped
• 145g (1 cup) whole macadamia nuts

                                                      

Directions

Preparation: 10min › Cook: 55min › Ready in: 1hr 5min

1.    Preheat oven to 180C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.

2.    Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.

3.    Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.

4.    Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.

5.    Cut into 16 squares.

                             

Note- To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze. To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

Utensils List

• Oven
• Brush
• Square Cake Pan
• Non-Stick Baking Paper
• Small Saucepan
• Wooden Spoon
• Medium Bowl
• Skewer
• Airtight Container

Ingredients List

• Melted Butter
• White Chocolate
• Unsalted Butter
• Plain Flour
• Egg
• Whole Milk Powder
• Caster Sugar
• Baking Powder
• Whole Macadamia Nuts