Gerard`s White Chocolate Brownie Recipe

Preheat oven to 375 degrees. Grease a 9-by-13-inch pan.

Use a double boiler to slowly melt together butter and white chocolate.

In large bowl of electric mixer, stir together flour, sugar and salt. With mixer at low speed, beat in white-chocolate mixture, then eggs and half-and-half; beat just until blended. Pour into prepared pan. Bake 20 minutes, then reduce oven to 325 degrees and bake about 12 minutes more, until lightly browned and set in center (see tester's note).

Let cool in pan on a rack 30 minutes. Turn out onto a cutting board or cake rack; let cool completely. Trim off brown edges; cut remainder into 12 pieces.

To serve: Arrange brownie on a plate; top with vanilla ice cream, white-chocolate sauce and caramel sauce.

Note: The restaurant makes caramel sauce from 4 cups granulated sugar and 8 cups water, cooking the mixture with the skill of a confectioner for 90 minutes or longer. Herron suggests that home cooks substitute purchased ice cream topping.

WHITE-CHOCOLATE SAUCE

Melt all ingredients together in a double boiler or at low power in a microwave; stir until smooth. (Sauce is thin.)