Ingredients

• 225g/8oz caster sugar
• 4 free-range eggs
• 225g/8oz butter
• melted
• plus extra for greasing
• 150g/5½oz plain flour
• sifted
• 225g/8oz white chocolate
• chopped
• 100g/3½oz macadamia nuts
• chopped
• 75g/2¾oz butter
• 175g/6oz icing sugar
• 1 vanilla pod
• split
• seeds scraped out with a knife (the pod can be reserved for another recipe)
• 125g/4½oz crunchy peanut butter
• 50-75ml/2-4fl oz milk (optional)

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin with butter.
• For the brownies
• in a bowl
• beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time
• making sure each addition of butter is fully incorporated before adding the next.
• Add the flour and carefully fold it into the mixture using a metal spoon.
• Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture.
• Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes
• or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool.
• Meanwhile
• for the frosting
• in a mixing bowl
• whisk together the butter
• icing sugar and vanilla seeds using an electric whisk until smooth and well combined.
• Add the peanut butter and whisk until the mixture is smooth and well combined. (Add a little milk
• if using
• to loosen the mixture
• as necessary).
• Once the white chocolate brownies have cooled
• spread over the peanut butter frosting in an even layer. Cut the brownies into squares
• carefully remove them from the tin and serve on a large serving plate.