White Chocolate Raspberry Brownies

3/4 cup macadamia nuts, toasted and chopped
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 teaspoons vanilla extract
2/3 cup butter, melted
1 cup flour
1/2 teaspoon baking soda
1 egg
4 ounces white chocolate, chopped
1/3 cup raspberry jam

Lightly grease and flour an 8-inch square baking pan.

Beat together egg and sugars until fluffy, about 3 minutes. Add vanilla extract and butter; beat well.

Sift together flour and baking soda. Beat into butter mixture just until blended. Fold in chocolate and nuts.

Spread half of mixture into baking pan, smoothing surface. Spread evenly with jam. Spoon on remaining batter. Bake at 325 degrees F for 25 to 30 minutes or until center is barely set.

Makes 12 brownies.