*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Brownies                         Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
   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
                    - - - - - - - - - - - - - - - - - -