| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 20 | Servings | ||
INGREDIENTS
| 5 | oz | Unsweetened chocolate |
| coarsely chopped | ||
| 10 | T | Unsalted butter, cut into |
| tablespoons | ||
| 1 1/3 | c | Granulated sugar |
| 1/8 | t | Salt |
| 2 | T | Light corn syrup |
| 4 | t | Vanilla extract |
| 3 | Eggs, at room temperature | |
| 3/4 | c | Plus 2 tablespoons sifted |
| all-purpose flour | ||
| 1/2 | c | Coarsely chopped walnuts |
| 4 | oz | Semisweet chocolate |
| coarsely chopped | ||
| 2 | t | Vanilla extract |
| 3/4 | t | Instant coffee granules |
| 1/3 | c | Evaporated milk |
| 2 | T | Light corn syrup |
| 1 | T | Unsalted butter, softened |
| 2 | t | Cognac or dark rum |
| optional | ||
| 1/2 | c | Coarsely chopped walnuts |
INSTRUCTIONS
YIELD: 20 small brownies DIFFICULTY: * PREPARATION: 30 minutes plus baking, cooling and chilling times. Allow the brownies to stand overnight before cutting. 1.Position a rack in the center of the oven and preheat to 325 degrees F. Line a 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Fold the overhang down along the outside of the pan. Lightly butter the bottom of the foil-lined pan. 2.In the top of a double boiler set over hot, not simmering, water, melt the chocolate with the butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large bowl. Let the chocolate mixture cool for about 10 minutes, or until tepid. 3.Add the sugar and salt to the tepid chocolate mixture. Using a hand-held electric mixer set at low speed, beat the mixture for 15 to 20 seconds, until blended. Scrape the bottom and side of the bowl with a rubber spatula. Beat in the corn syrup and the vanilla. 4.One at a time, add the eggs, beating for no longer than 5 seconds after each addition. Using a rubber spatula, stir in the flour mixture. Stir in the walnuts. 5.Scrape the batter into the pan and spread it evenly with the back of a spoon. 6.Bake the brownies for 30 to 35 minutes, until a wooden toothpick inserted into the center comes out slightly creamy. Do not overbake the brownies. Cool the brownies completely in the pan set on a wire rack. Make the mocha fudge frosting: 1.In a small cup, stir together vanilla and coffee granules. 2.Melt the chocolate according to the instructions given in the Chocolate Melting Tips. 3.Put the milk, corn syrup, butter and vanilla/coffee mixture into the container of an electric blender. If desired, add the cognac or rum. Add the melted chocolate. Cover and blend at low speed for 20 to 45 seconds, until the frosting is thick and creamy. Use the frosting immediately. 4.Using a small offset metal cake spatula, frost the brownies with the mocha fudge frosting. Sprinkle the walnuts over the top of the frosted brownies. Chill the brownies in the pan for 10 to 15 minutes, or until the frosting has set. Cover the pan with aluminum foil and let the brownies sit overnight at room temperature. 5.Using the two ends of the foil as handles, lift the brownies out of the pan. With a large, sharp knife, cut the brownies into bars. Remove the brownies from the foil and store them in an airtight container at room temperature for up to 4 days. Posted to Bakery-Shoppe Digest V1 #182 by docden <docden@mnl.v-link.net> on Aug 06, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 298
Calories From Fat: 143
Total Fat: 16.8g
Cholesterol: 45.9mg
Sodium: 36.2mg
Potassium: 129.8mg
Carbohydrates: 35.8g
Fiber: 2.3g
Sugar: 17.6g
Protein: 5g