Heat cream until it starts to simmer. Pour over white chocolate then let it sit for a few minutes to allow the white chocolate to melt.

Whisk until chocolate is completely melted and you have a smooth mixture.

Allow ganache to cool then refrigerate for at least 3 hours.

Preheat over to 175° C. Line bottom and sides of 8x8 inch square pan with baking paper.

Melt 1/2 cup butter in a sauce pan. Remove from heat and place in a medium-size bowl. Stir in 1 cup of white sugar and 1 teaspoon vanilla essence. Once the mixture has cooled, beat in eggs. Do not over mix.

On a separate bowl, sift 1 cup self-raising flour and 1/3 cup cocoa powder.

Fold dry ingredients in wet mixture.

Spread batter into pan. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool before cutting.

Take the white chocolate ganache from the refrigerator then whip until soft peaks form.

Ice the brownies with a plastic spatula then lightly press deshelled pistachios or slivers of almond on the top and sides of the iced brownies. Serve with vanilla ice cream or whipped cream, if desired.