1 c Flour
1/4 ts Salt
2 lg Eggs room temperature
1/2 c Sugar
7 oz White chocolate chopped and
-melted
1 Stick butter melted
1 ts Vanilla
1 c Macadamia nuts, toasted
-unsalted, chopped
5 oz White chocolate
Preheat over to 350F. Butter and flour 9×13 pan. Sift flour with salt into
bowl. Using electric mixer, beat eggs in large bowl until frothy. Add sugar
1 tablespoon at a time and beat until pale yellow and slowly dissolving
ribbon forms when beaters are lifted. Gently fold in melted chocolate
(mixture may lose volume). Add melted butter and vanilla and stir well
(mixture may look crudled). Folk in flour. Fold in nuts and chopped
chocolate. Pour batter into prepared pan. Bake until toothpick inserted in
center comes out not quite clean, about 25 minutes; do not overbake. Cool
in pan on rack, (Can be prepared 1 day ahead. Store at room temperature.)
Cut brownies into squares. Transfer to plates. Pour sauce over and serve.
SEE HOT FUDGE SAUCE IN THIS COOKBOOK
Notes: No need for comment…The title tells it all
Per serving: 279 Calories; 14g Fat (41% calories from fat); 4g Protein; 40g
Carbohydrate; 39mg Cholesterol; 81mg Sodium
Yields
10 Servings