Brownies with white chocolate and macadamia nuts

OK, so brownies are not Italian (or Welsh) but they are delicious and actually, all the Italians I have given these to have just loved them. The other thing they have going for them is that they are (dangerously) easy to make - some melting and a little light stirring is all that's required of you.

Brownie recipes seem to vary enormously, some fudgy, others more cakey, others solid and dense. I have tried lots but I always come back to this one; the brownies are sweet, moist and squidgy in the middle with a slightly crisp exterior.

RECIPE

110g butter
50g dark chocolate (70% cocoa solids)
2 eggs, beaten
100g granulated sugar
125g caster sugar
50g plain flour
1 teaspoon baking powder
pinch of salt
60g macadamia nuts, roughly chopped
60g white chocolate, roughly chopped

A baking tin, 17x26cm approx, greased and lined with greaseproof paper

Preheat oven to 180°C

Melt the butter and chocolate, either in a saucepan on a very low heat or in a microwave, on low.

When melted, take off the heat and stir in all the other ingredients, adding the nuts and white chocolate last.

Pour into tin and bake for 25-30 mins. The top should be pale brown and the centre springy. Don't overcook - it will firm up as it cools. I leave them to cool in the tin completely, otherwise they're very difficult to cut.