Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup chopped macadamia nuts (optional)
Substitution Tip: If you’re looking to customize, try swapping the macadamia nuts for almonds or leaving them out for a nut-free version. This recipe is flexible, just like the meals I used to cook with my family — adaptable to whatever we had on hand.
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the melted butter and sugar. Whisk until smooth and creamy, about 2 minutes. This step reminds me of the time I spent with my abuela, learning the art of mixing by hand with just a wooden spoon.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until just combined.
- Gradually fold the dry ingredients into the wet ingredients, careful not to overmix. Stir in the white chocolate chips and macadamia nuts, if using.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Remember, every oven is slightly different, a lesson I learned the hard way when my first batch of cookies came out a bit too crispy!
- Allow the brownies to cool in the pan for at least 15 minutes before lifting them out and slicing into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International