White Chocolate Macadamia Brownies

These are incredible! The contrast of the white chocolate, the chunky nuts and the dense, dark brownie is amazing in itself. But then, to top it off, white chocolate fudge... wow! Brownie heaven!

Makes 16 squares


for the brownies:
1 pack My Secret Kitchen Ultimate Chocolate Brownie Mix
100g butter, melted
3 medium eggs
100g macadamia nuts, roughly chopped
125g white chocolate chunks

for the white chocolate fudge topping:
200g white chocolate
2 tbsp evaporated milk
1 tsp vanilla essence
50g butter, melted
25g white chocolate, melted

Preheat oven to 150°C (gas mark 2). Grease and line a 20cm x 20cm square pan. Prepare the brownie as directed and stir in the macadamia nuts and the white chocolate chunks. Bake as instructed and leave to cool completely.

Prepare the fudge topping by melting the 200g white chocolate with the evaporated milk over a double boiler, or gently in a microwave. Keep beating the fudge topping until it becomes smooth. Stir in the vanilla essence and the melted butter. Cool slightly before pouring over the top of the cooled brownie, rolling the pan from side to side to get an even layer (easier than using a knife) and leave to set.

When completely set, drizzle the 25g melted white chocolate in a criss-cross pattern over the top. Leave to set again (putting it in the freezer helps) before cutting into 16 squares.