White chocolate & macadamia blondies

Method

• 1
  Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter. Line with non-stick baking paper, allowing the sides to overhang.
• 2
  Place chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly.
• 3
  Whisk the eggs and vanilla essence in a jug to combine. Stir the egg mixture into the chocolate mixture until well combined.
• 4
  Combine flour, macadamia nuts and sugar in a large bowl. Add the chocolate mixture and stir until just combined. Pour into prepared pan.
• 5
  Bake for 40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 6 hours or overnight to cool. Dust with icing sugar.