Chef Emeril Lagasse's
WHITE CHOCOLATE-MACADAMIA NUT BROWNIES
1/2 cup (1 stick) butter
8 ounces white chocolate, cut into chunks
4 eggs, room temperature
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla
2 cups flour
1-1/2 cups macadamia nuts
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 and the vanilla 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
3 ounces white chocolate, cut into chunks
1/2 cup heavy cream
1 tablespoon butter
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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