Kerri's Kookies

1 1/2 cups (12 oz bag) white choc. chips
1 cup (two sticks) unsalted butter (room temp.)
1 3/4 cups light brown sugar
4 large eggs, (room temp.)
1 tsp vanilla extract
1 3/4 cup cake flour
1/4 tsp. salt
1 cup macadamia nuts (chopped)
1 cup slivered almonds

Preheat oven to 375 degrees. Grease and flour baking sheet.

Melt chocolate in top of double boiler, over low heat.

In large bowl, beat butter and sugar together till fluffy. Stir in melted chocolate and mix well. Beat in eggs one at a time. Batter should regain smooth, fluffy texture before adding next egg. Add vanilla.

Sift flour and salt, stir into batter a little at a time, once again, returning to smooth fluffy mixture before adding additional flour. Mix in nuts.

Pour batter into prepared baking sheet and bake for 35 minutes.

Remove from oven and let cool. Cut into squares and top with powdered sugar.

Yield 60 brownies.

Preparation hints.
When melting chocolate, water should simmer, not boil. Chocolate is melted when chips are shiny. Do not stir chips while melting.

Cut brownies while still warm.

To cut brownies, use a pizza cutter. First cut should be around all four sides, approximately 1/2 inch from edge. The edge can be discarded and will leave you with 60 nice brownies.

NC
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12-08-02, 09:38 AM
Lydia
these sound wonderful NC - - but I never could figure out why someone would throw away the BEST part of a brownie; the crunch edges!!!!!

12-20-02, 04:54 AM
NCcichlid
The crust is discarded because when the brownies are plated, I like to have a nice square, flat brownie. If there was anyone around that wanted to eat it, I'd be more than happy to save it. When you make 4 pans, or 240 brownies, a little crust is like the batter left in the bottom of the bowl.

I'd like to thank Kerri for suggesting the macadamia nut / white chocolate chip suggestion. The brownies were so good that I have had phone calls wanting me to bake and sell them for the Holidays.

NC

This message has been edited. Last edited by: DorianGreyed,