1 pound white chocolate chips, divided
5 eggs
2 cups Macadamia nuts
2 cups granulated sugar
1/2 pound butter
2 cups all-purpose flour
1 teaspoon clear vanilla extract
Pinch of salt

Chocolate Sauce
1 cup light Karo syrup
1 1/2 cups heavy cream
1 pound chocolate chips
1/2 cup granulated sugar
1/4 cup water
1/2 tablespoon vanilla extract

Brownies: Preheat oven to 350 degrees F.

Melt butter over double boiler. Add half the chocolate, without stirring; set aside.

Combine eggs and salt. Beat until frothy. Add sugar. Add chocolate-butter mixture, vanilla extract and flour. Beat until smooth. Add remaining chocolate chips. Beat until combined. Pour mixture into a 9-inch square baking pan and bake for 10 to 12 minutes.

Chocolate Sauce: Combine sugar, Karo syrup and cream in a saucepan. Bring to a boil. Remove from heat; add chocolate, stirring until smooth. Add vanilla extract and water. Cool.

Drizzle Chocolate Sauce over individual brownies, then top with vanilla ice cream.