White Chocolate and Macadamian Nut Brownies

Instructions

Preheat oven to 325° F. 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 325°F 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 chocolate 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.

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