Super Fudgy Five Chocolate Brownies Pt 1

INGREDIENTS

INSTRUCTIONS

FUDGY BROWNIES
DECORATION (OPTIONAL
These brownies can be made with or without the glaze and feathered
decoration.
YIELD: 15 brownies DIFFICULTY: ** PREPARATION: 45 minutes plus baking and
cooling times
Make the brownies:
1.Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13-by-9-inch pan with aluminum foil so that the foil extends 2
inches beyond the two long sides of the pan. Butter the bottom and sides of
the foil-lined pan.
2.In a medium saucepan, combine the butter and sugars. Cook over medium
heat, stirring constantly with a wooden spoon until the butter is melted
and the mixture is very hot.
3.Place the chocolate chips and unsweetened chocolate in a food processor
fitted with the metal chopping blade. Process the chocolates for 15 to 20
seconds, or until finely chopped. With the motor running, pour the hot
butter mixture through the feed tube and process for 15 to 20 seconds, or
until the chocolate is completely melted, scraping down the workbowl as
necessary. Add the eggs and vanilla and process for 10 to 15 seconds, or
until combined. Add the flour, espresso powder and salt and process for 5
to 7 seconds, just until combined, scraping down the workbowl as necessary.
Add the walnut halves and pulse about 10 times to incorporate them into the
mixture and to chop them slightly.
4.Scrape the batter into the prepared pan and smooth the top with a rubber
spatula. Bake the brownies for 25 to 30 minutes, or until a cake tester or
toothpick inserted 2 inches away from the center comes out with a few moist
crumbs clinging to it. Do not overbake the brownies.
5.Cool the brownies completely in the pan set on a wire rack. Using the two
ends of the foil as handles, lift the brownies out of the pan. Invert onto
a cutting board and peel off the aluminum foil. Reinvert the brownies so
they are top side up. Using a sharp knife, trim the sides of the brownies
so that they are straight and smooth. Place the brownies on a wire rack and
set the wire rack over a baking sheet.
Make the bittersweet chocolate glaze (optional):
1.Do not make the glaze until the brownies are cool. In a medium saucepan
over medium-low heat, bring the cream to a gentle boil. Take the pan off
the heat and add the chocolate. Let the mixture stand for 30 seconds to
melt the chocolate. Using a wire whisk, stir until the mixture is smooth.
Strain the glaze through a fine sieve into a small bowl to remove any air
bubbles. Cool the glaze for 5 minutes, or until slightly thickened but
still pourable. Pour the glaze evenly over the brownies, allowing the glaze
to drip down the sides onto the baking sheet. Spread the glaze with a small
metal offset cake spatula, making sure that the top and sides of the
brownies are completely covered.
Decorate the brownies (optional):
1.Separately melt the milk and white chocolates according to the melting
instructions in the Chocolate Melting Tips. Spoon the melted milk and white
chocolates separately into small paper cones.
2.Cut a 1/16-inch opening at the tip of both paper cones. Pipe thin
straight parallel lines of milk chocolate at 1/2-inch intervals across the
top of the brownies. Pipe thin straight lines of white chocolate in between
the lines of milk chocolate. At 3/8-inch intervals, draw the tip of a
toothpick or metal skewer completely across the brownies perpendicular to
the piped chocolate lines, reversing the direction in which you pull the
toothpick across the brownie. Wipe the toothpick tip clean between each
pull. This will
continued in part 2

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