Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Brownies Desserts
Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BROWNIES
1/2 c (1/2 stick) butter
8 oz White chocolate,
Cut into chunks
4 Eggs, room temperature
1 t Salt
2 c Sugar
2 ts Vanilla
2 c Flour
1 1/2 c Macadamia nuts
: SAUCE
3 oz white chocolate,
: cut into chunks
1/2 c heavy cream
1 tb butter
These delightfully decadent brownies were created by
Chef Emeril Lagasse at his restaurant Emeril's, in New
Orleans' Warehouse District.
Preheat the oven to 325F. Grease an 8x10x2 baking pan.
Melt the butter in a double boiler; add the white
chocolate and melt completely.
In a separate bowl, beat the eggs and salt until
frothy. Add the sugar, and beat until thick and pale,
about 90 seconds. Scrape down the sides. Add the
chocolate mixture to the egg mixture and beat for five
seconds. Add the flour and mix until just moist. Fold
in the nuts with a spatula and pour into the prepared
pan. Place in the oven and bake for 40 minutes. Let
cool for 1 hour. To serve, drizzle the top with the
sauce.
The Sauce In a double boiler, gently melt the white
chocolate. Add the cream and butter and cook briefly
until smooth. Let cool a little. Either spoon over
brownies, or use a squeeze bottle to sauce the
brownies. Walt MM
