Divine White Chocolate Brownies

Due to popular demand we have created a recipe for white chocolate brownies. Wrap in cling film and keep for a day to improve the texture.

Makes about 40 pieces

Ingredients
125g (4oz) Divine White Chocolate
100g (3oz) butter
3 large eggs
150g (5oz) castor sugar
100g (3oz) chopped skinned hazelnuts or macadamia nuts
100g (30z) Divine White Chocolate chopped
5ml (1tsp) vanilla extract
125oz 4oz) plain flour
Icing sugar to dust

Method
Preheat the oven to 180C/350F/ Gas mark 4 Fan 160C. Grease and line a 23cm (9in) shallow square tin with greaseproof paper.

Gently heat some water in a saucepan, place a bowl over with the chocolate and butter – make sure the water does not touch the bowl. Melt the butter over a very gentle heat – don’t rush the process, just let it melt slowly and very very gently.

Place the eggs and sugar in a separate bowl, whisk until well blended. Remove the bowl of chocolate and place the bowl with the egg mixture over the pan of water.

Whisk for several minutes until thick and pale. Remove the bowl from the heat, whisk until cool.

Using a spatula fold the melted butter and chocolate into the egg mixture with the chopped chocolate and nuts until evenly blended.

Sift in the flour and fold in carefully until well blended. Pour the mixture into the tin and bake in centre of the oven for 40minutes until just firm to touch.

Cool in the tin before turning out onto a wire rack. Dust with icing sugar and cut into small squares.       

Photo Credit - Hilary Moore for Divine Chocolate