These delightfully decadent brownies were created by Chef Emeril Lagasse at his restaurant Emeril's, in New Orleans' Warehouse District.
You can buy Chef Emeril's cookbooks here via The Gumbo Pages Bookshop, both his first one, Emeril's New New Orleans Cooking, or his newest one, Louisiana Real and Rustic. Follow the links and order!
Gumbo Pages reader Ron Kladzan told us the following story about making these brownies himself:
We were having dinner at a friend's house and I said that I'd make the dessert -- White Chocolate Macadamia Nut Brownies. I got them all done and cut into little one inch cubes and used the sauce on top and arranged them on a tray and off the wife and I went.Despite this, I recommend keeping them off the sidewalk if possible.
We got there and I've got the tray in one hand and the video camera in the other, and I go to open the door and guess what fell outta my hand? No, not the camera. There they are, laying all over the sidewalk, and from inside I heard, "I hope that's not the dessert!"
Well, four of them stuck to the plate and didn't hit the sidewalk, so they had them. They were so taken by the taste that they looked at the pile of brownies that hit the sidewalk and said, "Hey, the sidewalk isn't all that dirty," and went ahead and ate them all. Now that's what I call a good brownie!
Preheat the oven to 325F. Grease an 8x10x2 baking pan. Melt the butter in a double boiler; add the white chocolate and melt completely.
- 1/2 cup (1 stick) butter
- 8 ounces white chocolate, cut into chunks
- 4 eggs, room temperature
- 1 teaspoon salt
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups flour
- 1-1/2 cups macadamia nuts
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 and the vanilla 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.
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.
- 3 ounces white chocolate, cut into chunks
- 1/2 cup heavy cream
- 1 tablespoon butter
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Chuck Taggart (e-mail chuck)