for 24 pieces

To melt the chocolate

400 g	white chocolate, finely chopped
120 g	butter, cut into pieces

Blondie mixture

5	eggs
150 g	sugar
2 parcel	vanilla sugar
¾ tsp	salt
150 g	walnut kernels, coarsely chopped
150 g	macadamia nut, coarsely chopped
150 g	white chocolate, coarsely chopped
120 g	white flour
1 tsp	baking powder

How it's done

To melt the chocolate

Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove the pan from the heat, allow the chocolate and butter to melt, stir until smooth, allow to cool slightly.

Blondie mixture

Beat the eggs, sugar, vanilla sugar and salt using the whisk on a hand mixer until the mixture becomes lighter in colour. Stir in the chocolate and butter mixture. Mix the nuts, chocolate, flour and baking powder and stir in. Transfer the blondie mixture to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. The blondies should still be a little gooey inside. Remove from the oven, allow to cool slightly, remove from the tin, cut into pieces, leave the blondies to cool on a rack.

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