| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
New Orleans |
Brownies, Desserts, Bars |
12 |
Servings |
INGREDIENTS
|
|
BROWNIES |
| 1/2 |
c |
(1/2 stick) butter |
| 8 |
oz |
White chocolate, |
|
|
Cut into chunks |
| 4 |
|
Eggs, room temperature |
| 1 |
ts |
Salt |
| 2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1 1/2 |
c |
Macadamia nuts |
INSTRUCTIONS
: 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
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 22:08:59 -0400
From: Walt Gray <waltgray@mnsinc.com>
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“God is a know-all”