| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
American |
Cookies, Chocolate |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Semi-sweet chocolate* |
| 12 |
oz |
Sweet butter |
| 2 |
tb |
Brewed coffee |
| 8 |
lg |
(extra) eggs |
| 1 |
ts |
Salt |
| 4 |
c |
Sugar |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
Sifted all-purpose flour |
| 12 |
oz |
(2 3/4 cups) walnut pieces |
| 12 |
oz |
White chocolate |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Heavy cream |
| 6 |
oz |
Coarsely ground nuts |
INSTRUCTIONS
BROWNIES
ICING
* (Tobler(R), Lindt(R), or Nestles(R))
The ultimate indulgence!
Use the middle rack of the oven. Preheat oven to 425°. Butter bottom and
sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour.
For brownies, melt chocolate, butter and coffee on top of a double-boiler.
Blend until smooth.
In the bowl of an electric mixer, beat eggs, salt, sugar and extracts
until light in color and creamy. Add melted chocolate to creamed mixture,
then mix in the flour and fold in walnut pieces.
Pour batter evenly into pans. Reduce oven to 375° and bake for 30 minutes.
Test for doneness with a toothpick (center will come out clean and dry).
Remove from oven and refrigerate immediately to cool.
To make icing: in the top of a double-boiler, add white chocolate, chopped
in pieces, sugar and cream. Heat until smooth; sugar should be completely
melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to
refrigerator for chocolate to set.
Serve at room temperature, or freeze in trays, or serve individually by
wrapping in saran wrap and foil.
Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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