These are moist chocolate brownies with deliciously caramelised white chocolate bits. So most people will only need a small piece, while others with sweet tooths will gobble down multiple pieces all at once they're so good.
I'd love to try these with some macadamias as well as I usually love the white chocolate and macadamia combo. I also like to think this recipe is a little fool proof as I changed the tin size and slightly overcooked the brownies, and they still came out delicious once I cut off the outside edge. Btw I ate the entire outside edge as although it looked overcooked and dry, it tasted fantastic and crunchy. So don't throw it out!
From Nestle Cocoa tin
1 cup cocoa powder
2 cups sugar
1 tsp vanilla essence
¾ cup plain flour
1 tsp baking powder
1 packet white choc bits (250g)
1. Preheat oven to 160°C. Line base of a 27cm x 18cm x 3cm tin with baking paper.
2. Melt butter and stir in baking cocoa, allow to cool slightly. Beat in eggs. Stir in sugar and vanilla.
3. Sift flour and baking powder together. Add to mixture and stir until well combined. Stir through white choc bits. Turn mixture into tin and smooth out.
4. Bake for 45-50 minutes or until just firm when pressed in the centre. Leave in tin for 20 minutes then turn out onto a rack. When cold, cut into squares and dust with icing sugar.