White Chocolate Brownies with Milk Chocolate Macadamia Topping Serving Size - 12 Prepared By - DnD Recipe Rating * * * * *
			I cup all-purpose flour 1/2 teaspoon baking powder pinch of salt 6 ounces white chocolate, chopped into small pieces 1/2 cup sugar 1/2 cup unsalted butter, cut into small pieces 2 eggs, lightly beaten 1 teaspoon vanilla extract 6 ounces unsweetened chocolate chips TOPPING: 7 ounces milk chocolate, chopped into small pieces 1 1/2 cups unsalted macadamia nuts, chopped
			Preheat oven to 350°F. Grease a 9-inch springform pan. Sift together the flour, baking powder and salt, set aside. In a medium saucepan over low heat, melt the white chocolate, sugar and butter until smooth, stirring frequently. Cool slightly, then beat in the eggs and vanilla. Stir in the flour mixture until well blended. Stir in the chocolate chips. Spread evenly in the prepared pan. Bake for 20-25 minutes, until a cake tester inserted in the cake pan comes out clean; do not over-bake. Remove the cake from the oven and place the pan on a heatproof surface. Melt the milk chocolate and spread evenly over the brownies. Remove the brownies from the oven again and gently spread the softened chocolate evenly over the top. Sprinkle with the macadamia nuts and gently press them into the chocolate. Cool on a wire rack for 30 minutes, then chill, for about 1 hour, until set. Run a sharp knife around the side of the pan to loosen, then unclip the side of the springform pan and remove it carefully. Cut into thin wedges.