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White Chocolate Macadamia Nut Brownies (Emeril)
Author/Submitted by: Chef Emeril Lagasse
Servings: 12
Categories:
Bars
/
Brownies
/
Chocolate
/
Desserts
/
Nuts
Ingredients: 1/2
cup
Butter 8
ounces
White chocolate,
cut into chunks
4
Eggs,
at room temperature
1
teaspoon
Salt 2
cups
Sugar 2
teaspoons
Vanilla 2
cups
Flour 1 1/2
cups
Macadamia nuts 3
ounces
white chocolate,
cut into chunks
1/2
cup
heavy cream 1
tablespoon
butter
Directions:
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.
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.
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