-
1
Preheat oven to 350F.
-
2
Microwave 8 oz.
-
3
chocolate pieces and the butter in large microwavable bowl on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
-
4
Stir until chocolate is completely melted.
-
5
Beat 2 of the eggs in separate large bowl with electric mixer on medium speed until foamy.
-
6
Gradually add 1-1/4 cups of the sugar, beating until well blended after each addition.
-
7
Add water and 1 tsp.
-
8
of the vanilla; beat until thick and lemon colored.
-
9
Blend in chocolate mixture.
-
10
Stir in 1 cup flour, the baking powder, salt and 1/2 cup of the macadamias.
-
11
Spread half of the batter into greased foil-lined 13x9-inch baking pan; set aside.
-
12
Beat cream cheese, 2/3 cup sugar, remaining 2 eggs, the lemon juice and remaining 1 tsp.
-
13
vanilla in medium bowl with electric mixer on medium speed until well blended.
-
14
Add 2 Tbsp.
-
15
flour; mix well.
-
16
Spread evenly over brownie batter in pan.
-
17
Drop tablespoonfuls of the remaining brownie batter over cream cheese mixture.
-
18
Cut through batter with knife several times for marble effect.
-
19
Bake 45 to 50 minutes or until toothpick inserted in center comes out with fudgy crumbs.
-
20
(Do not overbake.)
-
21
Cool in pan.
-
22
Microwave cream in medium microwavable bowl on HIGH 45 seconds or until simmering.
-
23
Add chopped chocolate; stir until chocolate is completely melted and mixture is well blended.
-
24
Spread over brownies; sprinkle with remaining 1/4 cup macadamias.
-
25
Refrigerate 1 hour or until glaze is set.
-
26
Cut into 32 squares.
-
27
Cut each square in half diagonally into 2 triangles.
