DOUBLE CHOCOLATE BLONDIES
Recipe
courtesy:
Chef G. Garvin
from his book Dining In
Makes 36 servings
Ingredients
18 ounces white chocolate, chopped
4 tablespoons unsalted butter
1/2 cup water
1/2 cup sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups macadamia nuts, chopped
Method
1. Preheat oven to 350º F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a stainless steel bowl or double boiler combine half (9ounces) of the chocolate, the butter, water, and sugar. Place over, but not touching, a saucepan of simmering water on low heat, stirring until melted.
2. In a large bowl whisk the eggs. Whisk in a small amount of the chocolate mixture. Gradually whisk in remaining chocolate mixture. Add the flour and salt and contienue whisking until well combined. Fold in the remaining 9 ounces chopped chocolate and the nuts.
3. Pour into prepared pan. Bake for 20 to 25 minutes or until small cracks appear on the edges. Cool on a wire rack for 20 minutes before serving.