White Chocolate Brownies (originally from Whitewater Cooks)
1 cup butter
10 oz white chocolate, chopped into small pieces
1 ¼ cups sugar
1 tbsp vanilla
2 cups flour
½ tsp salt
1 cup hazelnuts, toasted and coarsely chopped (pecans are good too)
Place butter and chocolate in a large metal bowl, place in the oven at 225°F (or place over a pan of simmering water on the stovetop). Stir occasionally until butter and chocolate are melted and well blended. When well blended, remove from oven and turn oven up to 325°F.
Prepare a 9x13 pan: butter it well and set aside.
Stir sugar into melted chocolate. Add eggs and vanilla and mix well. It may look ‘curdled’ but this is OK. Add flour, salt and nuts and gently stir until just mixed. Pour batter into prepared pan and bake at 325°F for 30 – 35 minutes, until the top is light brown but the centre is still soft.
Let cool completely before slicing and removing from the pan. To finish, dust with icing sugar, or drizzle with melted dark chocolate.