Saturday, 18 December 2010
The recipe I have to share with you today creates something almost too dangerous to have in the house . . .
Seriously . . . tis a good thing this is the season of giving . . .
Imagine a chewy, fudgy, buttery blonde brownie . . .
stogged to overflowing with scrummy little bits of rich, sweet white chocolate . . .
and crunchily addictive hunks of macadamia nuts . . .
Now . . . top it with a gooey, sticky caramel toffee topping.
See???? I have created a monster . . .
but what a scrumdiddlyumptious way to go!
*White Chocolate and Macadamia Nut Blondies*
Makes one 8 inch square pan, or 16 bars
Squidgy blonde brownies stogged full of white chocolate, macadamia nuts and glazed with caramel!
4 ounces softened unsalted butter (1/2 cup)
9 ounces soft light brown sugar (1 1/4 cups packed)
1 tsp vanilla extract
2 large free range eggs
5 ounces plain flour (1 cup)
3 1/2 ounces coarsely chopped macadamia nuts (3/4 cup)
3 to 4 ounces white chocolate, chop coarsely
250g soft toffees (about 1/2 cup packed)
2 fluid ounces water (1/4 cup)
Preheat oven to 180*C/350*F/ gas mark 5. Line an 8 inch square pan with parchment paper leaving an overhand to ease in lifting the bars out when done. Butter the pan and the paper lightly.
Cream together the butter and brown sugar until light and fluffy. Beat iin the vanilla and eggs, one at a time. Stir in the flour, making sure it is completely incorporated. Fold iin the nuts and chocolate. Spread into the prepared pan. Bake in the heated oven for 35 to 40 minutes. Remove from the oven and allow to cool on a wire rack.
Place the toffees in a small saucepan, along with the water. Cook and stir over medium low heat, stirring constantly until the toffees are melted and the mixture is smooth. Using a fork, drizzle the hot caramel glaze over top of the brownies. Allow to cool completely before cutting into squares.