White and Dark Chocolate Cherries
White and Dark Chocolate Cherries
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Lee, Joff
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White Chocolate and Macadamia Nut
Brownies with Hot Fudge Sauce




“There are four basic food groups: Milk chocolate,
dark chocolate, white chocolate, and chocolate truffles."

~ Anonymous

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White, Dark and Milk Chocolate Pieces
White, Dark and Milk Chocolate Pieces
Photographic Print

Eckerle, Tom
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La Belle Cuisine


White Chocolate and Macadamia Nut
Brownies with Hot Fudge Sauce
Bon Appetit Restaurant Recipes
 Goodfellow's - Minneapolis, MN


"Chef Stephan Pyles [then]  at Goodfellow's says that this brownie
'is the brownie of my childhood, only made with white chocolate
instead of dark. It's as decadently chocolate as you can possibly
get - hot fudge, pieces of white chocolate in the brownie, the
butteriness of the macadamias. It's about as rich a dessert as I
would dare do.'

1 cup unbleached flour
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
7 ounces imported white chocolate,
chopped and melted
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup chopped toasted unsalted
macadamia nuts
5 ounces imported white chocolate,
coarsely chopped

Preheat oven to 350 degrees F. 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 and 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 temperature.) Cut brownies into squares. Transfer to
plates. Pour Hot Fudge Sauce over and serve.

Hot Fudge Sauce

3/4 cup whipping cream
1/4 cup granulated sugar
5 ounces bittersweet chocolate,
2 tablespoons unsalted butter
2 tablespoons light corn syrup

Cook cream and sugar in small heavy saucepan over low heat, stirring
until sugar dissolves. Add chocolate and stir until chocolate is melted and
smooth. Add butter and corn syrup and stir until butter melts. (Can be
prepared 1 day ahead. Cover and let stand at room temperature.) Before
serving, stir fudge sauce over low heat until it is heated through.
Makes about 1 1/2 cups sauce.

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