Instructions

1. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
2. In a medium microwave-safe bowl, melt the white chocolate chips and unsalted butter together. Heat in 30-second intervals, stirring between each interval, until smooth and fully combined. Allow the mixture to cool slightly for 5 minutes.
3. In a separate large mixing bowl, whisk together granulated sugar, eggs, and vanilla extract until the mixture becomes light and slightly fluffy, about 2-3 minutes.
4. Gradually pour the melted white chocolate and butter mixture into the egg mixture, stirring constantly to incorporate fully and prevent scrambling the eggs.
5. In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
6. Fold in most of the chopped macadamia nuts, reserving a small portion for topping.
7. Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining macadamia nuts on top.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the brownies out and cut into 12 equal squares.
10. For best flavor and texture, store the brownies in an airtight container at room temperature for up to 4 days.