White Chocolate and Macadamia Brownies with Hot Fudge Sauce

Ingredients

1 c unbleached all purpose flour
1/4 tsp salt
2 large eggs, room temp
1/2 c sugar
7 oz imported white chocolate, chopped and melted
1/2 c unsalted butter, melted
1 tsp vanilla extract
1 c chopped toasted unsalted macadamia nuts (about 5 oz)
5 oz imported white chocolate, coarsely chopped
Mrs. Richardson's Hot Fudge Sauce

Preparation

Step 1

Preheat oven to 350. Butter and flour a 9x13 inch baking 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, stir well (mixture may look curdled). Fold 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 temp).

Cut brownies into squares. Transfer to plates and pour sauce over to serve.

View complete recipe