Branquinho de Branquinha (blondies with cachaça) makes 16 pieces.
200g white chocolate, chopped
100g butter
320g sugar
3 eggs
2 tbsp cachaça (or vodka, or rum, or whatever booze you like)
140g flour
1/2 peanuts (I used Brazil nuts, chopped)
Preheat oven to 350°F/ 180°C. Butter a 9-inch pan and dust with flour.
Melt the butter and white chocolate together, using a double-boiler or microwave oven. Mix the chocolate mixture with the sugar. Add the eggs and the cachaça and whisk until smooth.
Add flour and fold until incorporated, then the peanuts. Pour the batter into prepared pan, and bake for 35 minutes or until golden and a toothpick comes out with moist crumbles. Let cool in the pan over a wire rack and cut in squares.
The sweetness was set to me by The Cookie Shop. Enjoy....
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