ABSOLUTELY THE BEST BROWNIES

FOR THE BROWNIES:
1 cup butter
8 squares (1 oz. each) unsweetened chocolate
8 eggs, divided use
1 tablespoon vanilla
3 1/2 cups plus 1/3 cup sugar, divided use
1/2 teaspoon salt
1 3/4 cup flour
2 cups chocolate chips, divided use
1 cup white chocolate, coarsely chopped
1 cup macadamia nuts, coarsely chopped
FOR THE MOUSSE TOPPING:
3/4 cup heavy (whipping) cream
3 eggs
1/3 cup sugar
1 Dash salt

Preheat oven to 375 degrees F. Generously grease a 13x9-inch baking pan.

TO PREPARE THE 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 5 eggs, vanilla, 3 1/2 cups sugar, and 1/2 teaspoon 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 1 cup chocolate chips, white chocolate, and macadamia nuts. Pour batter into prepared pan.

TO MAKE THE MOUSSE TOPPING:
Heat heavy cream and the remaining 1 cup chocolate chips in heavy saucepan, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly.

Beat together the remaining 3 eggs, the remaining 1/3 cup sugar, and a dash of salt until foamy; stir into chocolate mixture. Spread Mousse Topping over brownie mixture.

TO BAKE:
Bake at 375 degrees F for 40 to 45 minutes. Cool overnight, then cut into squares.

Makes 24 brownies
Adapted from source: Contra Costa Times