BROWNIES 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 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