Ingredients:

  • 1 cup (227g) Unsalted Butter
  • 1 ¼ cups (250g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 3 Large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup (125g) All-Purpose Flour
  • ½ teaspoon Fine Sea Salt
  • ½ teaspoon Baking Powder
  • 1 ½ cups (255g) White Chocolate Chips, divided
  • 1 cup Toasted Pecans or Macadamia Nuts (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, ensuring there is an overhang on two sides.
  2. Melt the butter gently in a saucepan over medium heat. Continue cooking, stirring frequently, until the milk solids toast and turn golden brown, releasing a nutty aroma. Immediately pour the browned butter into a large heatproof bowl to stop the cooking process.
  3. Add both the brown and granulated sugars to the warm browned butter. Whisk vigorously until the mixture is thoroughly combined and slightly glossy.
  4. Add the eggs one at a time, whisking well after each addition until the mixture looks cohesive. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the flour, salt, and baking powder.
  6. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  7. Fold in 1 cup of the white chocolate chips and any optional nuts. Reserve the remaining ½ cup of chips for topping.
  8. Spread the batter evenly into the prepared pan. Sprinkle the reserved white chocolate chips over the top.
  9. Bake for 30–35 minutes. The edges should look set, and a toothpick inserted near the centre should come out with moist, fudgy crumbs attached.
  10. Let the white brownies cool completely in the pan on a wire rack (at least 2 hours) before using the parchment sling to lift them out and cut into 16 neat squares.