White-Chocolate and Macadamia Brownies

Blonde brownies can never have the depth or intensity of their darker sisters (I’m not implying anything . . .) but that doesn’t mean they haven’t got anything going for them. The important thing is to maximize squodge, to try and create a buttery caramel flavour, but one that doesn’t hit you about the head with migraine-provoking sugariness. This should fit the bill.