This is an Allyson Gofton recipe. I have about a dozen excellent brownie recipes, but this is the only one which uses white chocolate. It’s completely divine.

275g white chocolate
250g butter
1 cup caster sugar
4 eggs
1 tablespoon vanilla essence
2 cups flour
1/2 teaspoon salt
1 cup chopped pecans
1 tablespoon chopped walnuts

Icing:
50g white chocolate
1 tablespoon butter
1/2 cup icing sugar
milk

Chop white chocolate roughly and melt with the butter.
Beat sugar, eggs and vanills essence together until the mixture is thick, light and fluffy.
Sift the flour and salt together and stir into the creamed mixture alternately with the chocolate mixture. Fold in the pecans.
Turn mixture into a greased, floured and lined 25cm square cake tin.
Bake at 160C for 40-45 minutes until top is golden but the centre is still a little soft.
Remove from the oven and cool to room temperature before refrigerating for 3-4 hours. Remove from tin, ice and sprinkle with chopped walnuts. Cut into squares.

Icing: melt white chocolate and butter together. Stir in sifted icing sugar and sufficient milk to make a smooth, thick icing.

Makes 24-30 pieces.