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1
Preheat oven to 325F (160C).
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2
If macadamia nuts are salted, blanch in boiling water to cover for 30 seconds to remove salt.
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3
Rinse under cold running water and transfer to a baking sheet.
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4
Toast in a 325F (160C) oven until golden brown.
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5
Let cool, then coarsely chop.
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6
If nuts are unsalted, just toast and chop.
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7
Combine flour, baking powder, and salt.
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8
Set aside.
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9
Place butter, sugar, and water in a medium saucepan over low heat.
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10
Cut 6 ounces of the white chocolate into large (1- or 2-inch) chunks and the remaining 3 ounces into small ( 1/4 inch to 1/2-inch) chips.
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11
When butter has melted, remove from heat, add the 6 ounces white chocolate chunks and stir until melts.
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12
Beat in eggs and vanilla.
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13
Stir in flour mixture until just blended.
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14
Stir in the 3 ounces of white chocolate chips and the nuts.
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15
Spread batter in a greased 8- or 9-inch square baking pan.
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16
Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean.
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17
Cool on a wire rack, then cut into squares.
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18
Line an 8- or 9-inch square pan with heavy-duty foil.
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19
Spoon batter into pan.
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20
Freeze batter, uncovered, until frozen solid.
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21
Remove from pan and wrap tightly.
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22
Label and date package.
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23
Freeze at 0 degrees F up to 4 weeks.
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24
To bake, peel foil from batter and place in greased pan.
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25
Bake in a preheated 375F (190C) F oven until skewer inserted in center comes out clean (40 to 50 minutes).
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26
Microwave Version: Chocolate may be melted in a microwave oven.
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27
Place butter and chocolate in a small glass bowl.
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28
Microwave on 50% power for 1 minute, stir, then continue microwaving 1 to 3 minutes more.
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29
Stir until smooth.
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30
Do not overheat or chocolate will scorch around edges and won't blend smoothly.
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31
Stir in sugar and water and continue with rest of directions.
