INGREDIENTS

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)
----------------------------------------------
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