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White Chocolate Brownies With Milk Chocolate Macadamia Topping

Image of White Chocolate Brownies With Milk Chocolate Macadamia Topping
Ingredients

115g/4oz/1 cup plain four
2.5ml/ tsp baking powder
Pinch of salt
175g/6oz fine quality white chocolate, chopped into small pieces
115g/4oz/ cup caster sugar
115g/4oz/ cup unsalted butter, cut into small pieces
2 eggs, lightly beaten
5ml/1 tsp vanilla essence
175g/6oz plain chocolate chips or plain chocolate, chopped into small pieces

For the topping:

200g/7oz milk chocolate, chopped into small pieces
175g/6oz/1 cups unsalted macadamia nuts, chopped

Details

Serves: 12


Method

1   Pre-heat oven to 180°C/350°F/Gas 4. Grease a 23 cm/9 in spring form tin. Sift together the flour, baking powder and salt, set aside.


2   In a medium saucepan over a low heat, melt the white chocolate, sugar and butter until smooth, stirring frequently. Cool slightly, then beat in the eggs and vanilla essence. Stir in the flour mixture until well blended. Stir in the chocolate chips or chopped chocolate. Spread evenly in the prepared tin.


 3   Bake for 20-25 minutes, until a cake tester inserted in the cake tin comes out clean; do not over-bake. Remove the cake from the oven and place the tin on a heatproof surface.


4   Sprinkle the chopped milk chocolate evenly over the cake and return it to the oven for 1 minute.


5   Remove the cake from the oven again and gently spread the softened chocolate evenly over the top. Sprinkle with the macadamia nuts and gently press them into the chocolate. Cool on a wire rack for 30 minutes, then chill, for about 1 hour, until set. Run a sharp knife around the side of the tin to loosen, then unclip the side of the spring form tin and remove it carefully. Cut into thin wedges.

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