For a denser, less cakey brownie, skip the aeration of the butter, sugar and eggs, and simply mix together with a wooden spoon instead.
250g unsalted butter, softened
400g castor sugar
185g couverture white chocolate, melted
30g dark brown sugar
320g plain flour
1 cup macadamia nuts, toasted and roughly chopped
1. Preheat the oven to 160C.
2. Grease and line a 30cm x 20cm baking pan and line with baking paper, allowing for overhang.
3. Cream the butter and castor sugar together until light and pale using electric beaters. Beat in the eggs, one at a time, beating well after each addition. Using a wooden spoon, mix in the dark brown sugar and melted white chocolate. Sift in the flour, stirring gently to combine.
4. Pour into prepared baking tin, scatter over the macadamia nuts and gently shake the tin so the nuts sink into the batter. Bake for one hour or until just cooked through and brown on top. Allow to cool in tin. Remove and slice into portions. Blondies will keep in the fridge in an air-tight container for up to two weeks.