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    Brownies by Emeril


    Source of Recipe


    Emeril Lagasse

    Recipe Introduction


    If I remember correctly, he made these as a part of a larger dessert (I believe it was ice cream sandwiches with brownies ). The brownies looked so good I couldn't get past them.

    List of Ingredients




    6 ounces semisweet chocolate, melted
    1 stick unsalted butter, melted
    2 ounces Kahlua
    1/2 cup + 2 tbl. flour
    1/4 cup cocoa powder
    5 large eggs
    1 1/4 cups sugar
    1 1/4 cups macadamia nuts, chopped
    1 cup white chocolate chips
    1 tablespoon espresso powder

    Recipe



    Preheat the oven to 350ºF. Line a 15 1/2 by 10 1/2-inch jelly pan with aluminum foil. Let the foil come over the sides of the pan, about 2 inches. Butter the foil. Stir the chocolate, butter and Kahlua together. Sift the flour and cocoa together. Using an electric mixer with a whip attachment, beat the eggs at high speed until the eggs are frothy.

    When the eggs are beating, slowly add the sugar. Beat the eggs and sugar for 8 to 10 minutes or until the mixture is pale yellow in color and forms a ribbon-like texture. Beat in the chocolate mixture. Fold in the sifted flour cocoa mixture into the egg mixture in two batches. Fold in the nuts, espresso powder and chips. Pour into the prepared pan and bake for 20 to 25 minutes or until the center of the cake is done. Do not overbake. Let the brownies cool.

 

 

 

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