The last thing I cooked in my New Hampshire kitchen before leaving it forever: Nigella Lawson's white chocolate blondies. She uses macadamia nuts, but I used pecans because that's what I had left in my cupboard. There's more to recommend the pecans than my moving-house expediency, however. I like both nut combinations; the pecans, softer than macadamias and a little sweet, complement the fudgy white chocolate really well.
I'm in England now, spending the summer in the Lake District, with strawberries growing in my garden and food to plan for hikes and picnics and road trips to Scotland, among other adventures. Oh, these hills! This place is almost ludicrously lovely.
White Chocolate & Pecan Blondies
adapted from Nigella Lawson, How to be a Domestic Goddess
125 g unsalted butter (this will be just over 1 stick)
250g white chocolate, cut into chunks, or small chips
4 large eggs
1 tsp salt
350g caster/superfine sugar (ordinary granulated sugar will also still work)
2 tsp vanilla extract
300g plain (all-purpose) flour
250g pecans, roughly chopped
25 x 20 x 5cm brownie tin, buttered
Preheat the oven to 340°F / 170°C / gas mark 3. Melt the butter and chocolate either in a microwave or a double boiler. In a large bowl, beat the eggs with the salt until light and beginning to whoosh up in volume, then add the sugar and the vanilla, and continue beating until really creamy and thick. Beat in the slightly cooled chocolate mixture and then add the flour and nuts, folding in gently. Pour into your prepared tin and cook for 35 minutes or until set on top and gooey in the middle. Leave for 3-5 minutes before cutting into small squares.