| BROWNIES | | 1 cup butter | | 8 sqr unsweetened chocolate (1 oz.) | | 5 x eggs | | 1 tbl vanilla | | 3 12 cup sugar | | 1/2 tsp salt | | 1 3/4 cup flour | | 1 cup chocolate chips | | 1 cup white chocolate coarsely chopped | | 1 cup macadamia nuts coarsely chopped | | MOUSSE TOPPING | | 3/4 cup heavy whipping cream | | 1 cup chocolate chips | | 3 x eggs | | 1/3 cup sugar | | 1 dsh salt |
| | DIRECTIONS FOR BROWNIES: Melt butter and chocolate squares over low heat in heavy saucepan, stir occasionally. When melted remove from heat and allow to cool slightly. | | In a large mixing bowl beat eggs , vanilla , sugar, and salt at medium speed for 10 minutes. Blend in chocolate-butter mixture at low speed until mixed don't overbeat. | | Add flour , blend gently until mixed, don't beat. Stir in chocolate chips, white chocolate , and macadamia nuts . Pour batter into generously greased 9x13 pan. Spread Mousse Topping (See recipe below) over brownie mixture. | | Bake at 375F for 40 to 45 minutes. Cool overnight, then cut into squares. | | DIRECTIONS FOR MOUSSE TOPPING: Heat whipping cream and chocolate chips in heavy saucepan, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. Beat remaining ingredients until foamy; stir into chocolate mixture. |
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