White Chocolate Brownies

So here is my new and improved white chocolate brownie recipe. I find that using white chocolate buttons makes these brownies so quick to whip up, you can literally have them in the oven in 5 minutes. Nuts are optional, it works well with or without. Pecans are the perfect nut to use as they add a delicate sweetness and just the right amount of crunch, but you can substitute walnuts if you like.

Ingredients

240g white chocolate (buttons or chopped chocolate)
125g unsalted butter
150g caster sugar
2 eggs
2tsp vanilla essence
200g plain flour
pinch of salt
100g pecans, chopped roughly

Makes 12 slices

Preheat the oven to 170C and grease and line a 20x30cm baking tray with greaseproof paper.

Put 160g of the chocolate into a heatproof bowl with the butter (save 80g of chocolate for later). Melt slowly in the microwave on a low heat or over a pan of boiling water. Mix in the sugar, don't panic if it splits.

Add the eggs and the vanilla essence, stir until well mixed. Next stir in the flour & salt until just incorporated, then finally add those delicious pecans and the remaining 80g white chocolate.

Cook for about 25 minutes or until it just starts to go golden on top. Leave them in the tray for 10 minutes before lifting out, peeling the paper off, and slicing into squares or rectangles.