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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
5 oz Unsweetened chocolate, coarsely chopped
10 tbsp unsalted butter, cut into pieces
1 1/3 cup sugar
1/8 tsp salt
2 tbsp light corn syrup
4 tsp vanilla extract
3 eggs, at room temperature
3/4 cup plus 2 tbsp sifted flour
1/2 cup coarsely chopped walnuts
Mocha Fudge Frosting
4 oz Semisweet chocolate, coarsely chopped
2 tsp vanilla extract
3/4 tsp instant coffee granules
1/3 cup evaporated milk
2 tbsp light corn syrup
1 tbsp unsalted butter, softened
2 tsp Cognac or dark rum (optional)
1/2 cup coarsely chopped walnuts
Position a rack in the center of the oven and preheat to 325. 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.
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.
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.
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. Scrape the batter into the pan and spread it evenly with the back of a spoon. Bake the brownies for 30 to 35 minutes, until a wooden toothpick inserted into the center comes out slightly creamy. Do not over bake the brownies. Cool the brownies completely in the pan set on a wire rack.
Make the mocha fudge frosting: In a small cup, stir together vanilla and coffee granules. Melt the chocolate.
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.
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.
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DOUBLE FUDGE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
5 oz Unsweetened chocolate, coarsely chopped
10 tbsp unsalted butter, cut into pieces
1 1/3 cup sugar
1/8 tsp salt
2 tbsp light corn syrup
4 tsp vanilla extract
3 eggs, at room temperature
3/4 cup plus 2 tbsp sifted flour
1/2 cup coarsely chopped walnuts
Mocha Fudge Frosting
4 oz Semisweet chocolate, coarsely chopped
2 tsp vanilla extract
3/4 tsp instant coffee granules
1/3 cup evaporated milk
2 tbsp light corn syrup
1 tbsp unsalted butter, softened
2 tsp Cognac or dark rum (optional)
1/2 cup coarsely chopped walnuts
Position a rack in the center of the oven and preheat to 325. 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.
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.
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.
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. Scrape the batter into the pan and spread it evenly with the back of a spoon. Bake the brownies for 30 to 35 minutes, until a wooden toothpick inserted into the center comes out slightly creamy. Do not over bake the brownies. Cool the brownies completely in the pan set on a wire rack.
Make the mocha fudge frosting: In a small cup, stir together vanilla and coffee granules. Melt the chocolate.
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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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