White chocolate and macadamia nut blondies
300g white chocolate
175g butter
300g caster sugar
4 large eggs
225g plain flour
100g macadamia nuts, roughly chopped
- preheat oven to 200 degrees C
- line base and sides of 22x30cm tin with baking parchment
- follow the recipe below for chocolate and hazelnut brownies replacing hazelnuts with macadamias and omitting the cocoa powder!!
Chocolate and hazelnut brownies
300g dark chocolate
175g butter
300g caster sugar
4 large eggs
200g plain flour
25g cocoa powder
100g blanched hazelnuts, toasted and roughly chopped
- preheat oven to 200 degrees C
- line base and sides of 23x30cm tin with baking parchment
- melt chocolate and butter together, leave to cool
- mix in sugar and then eggs one at a time to chocolate mixture
- sift in flour and cocoa, fold in gently
- stir in chopped nuts
- pour into tin, spread gently to corners and smooth the top
- bake for 12-15 minutes until top is firm to touch but soft underneath
- leave to cool in tin then cut into 24 squares
Cheesecake Brownies Topping
125g butter 250g cream cheese
150 g dark chocolate 1 tsp vanilla extract
1 egg 75g caster sugar
150g caster sugar 1 egg
110g plain flour 125ml cream
35g self raising flour
- preheat oven to 180 degrees C
- grease 19cm square deep pan, line base and sides with baking paper
- put butter and chocolate in a saucepan, stir over a low heat until smooth leave to cool
- beat egg and sugar with electric mixer until thick and creamy, stir in chocolate mixture and sifted flours
- spread mixture in pan and bake for 10 minutes
- meanwhile beat cheese, vanilla extract, sugar and egg in a bowl with electric mixer until smooth, beat in cream
- pour topping over brownie base, bake for about 15 minutes
- cool in oven with door ajar
- refrigerate for 3 hours
