White Chocolate and Macadamia Nut Brownies - nuts

Method

• Preheat oven to 325F (160C).
• If macadamia nuts are salted, blanch in boiling water to cover for 30 seconds to remove salt.
• Rinse under cold running water and transfer to a baking sheet.
• Toast in a 325F (160C) oven until golden brown.
• Let cool, then coarsely chop.
• If nuts are unsalted, just toast and chop.
• Combine flour, baking powder, and salt.
• Set aside.
• Place butter, sugar, and water in a medium saucepan over low heat.
• Cut 6 ounces of the white chocolate into large (1- or 2-inch) chunks and the remaining 3 ounces into small ( 1/4 inch to 1/2-inch) chips.
• When butter has melted, remove from heat, add the 6 ounces white chocolate chunks and stir until melts.
• Beat in eggs and vanilla.
• Stir in flour mixture until just blended.
• Stir in the 3 ounces of white chocolate chips and the nuts.
• Spread batter in a greased 8- or 9-inch square baking pan.
• Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean.
• Cool on a wire rack, then cut into squares.
• Line an 8- or 9-inch square pan with heavy-duty foil.
• Spoon batter into pan.
• Freeze batter, uncovered, until frozen solid.
• Remove from pan and wrap tightly.
• Label and date package.
• Freeze at 0 degrees F up to 4 weeks.
• To bake, peel foil from batter and place in greased pan.
• Bake in a preheated 375F (190C) F oven until skewer inserted in center comes out clean (40 to 50 minutes).
• Microwave Version: Chocolate may be melted in a microwave oven.
• Place butter and chocolate in a small glass bowl.
• Microwave on 50% power for 1 minute, stir, then continue microwaving 1 to 3 minutes more.
• Stir until smooth.
• Do not overheat or chocolate will scorch around edges and won't blend smoothly.
• Stir in sugar and water and continue with rest of directions.