White Chocolate Brownies

Chop the white chocolate roughly and place in the top of a double saucepan with the butter. Heat over boiling water until just melted. This can be done in a microwave, allowing about 2 minutes on high power. Be careful not to overcook the chocolate as it will burn easily. Beat the sugar, eggs and vanilla extract together until the mixture is light and fluffy. Sift the flour and salt together, and stir into the chocolate mixture alternately with the egg mixture. Fold in the pistachio nuts or pecans. Turn into a greased, floured and lined 25cm square cake tin. Bake at 160°C for 45 - 50 minutes, until the top is lightly 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 the tin, ice and dust with cocoa. Cut into squares. Store in an airtight container. Icing Melt the white chocolate and butter together. Stir in sifted icing sugar and sufficient milk to make smooth thick icing. Cooks Tip: If you really want a wonderful rich chocolate buy 'coverture chocolate' This recipe supplied with thanks to Allyson Gofton, "The great New Zealand Baking Book"