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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
8 oz unsweetened chocolate
8 oz sweet butter
5 large eggs or extra large eggs
2 tsp vanilla extract
1/4 tsp salt
1/2 tsp almond extract (optional)
1 tbsp powdered instant espresso
1 tsp powdered instant espresso
3 3/4 cups sugar
1 2/3 cups sifted flour
2 cups walnut halves or walnut pieces
Preheat oven to 400.
Line a 13x9 inch pan as follows: Invert the pan and cover the pan with a long piece of aluminum foil. Using your hands, press down on the foil around the sides and the corners to shape it like the pan. Remove the foil. Turn the pan right side up, and place the foil in the pan. Butter the foil with soft or melted butter. The easiest way is to: Place a piece of butter in the pan and place the pan in the oven while it is warming up. When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil. Set the prepared pan aside.
Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat. Stir occasionally until the chocolate and the butter are melted. Stir to mix. Remove from the heat and set aside.
In the large bowl of an electric mixer, beat the following for 10 minutes at high speed eggs, vanilla, almond extract, salt, dry instant coffee, and sugar. Turn mixer to low speed, add the chocolate mixture and beat until mixed. Add the flour and again beat only until mixed. Remove from the mixer and stir in the nuts. Turn into the prepared pan and smooth the top.
Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking. At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
Remove the cake from the oven and let stand at room temperature until cool. Cover with a rack or a cookie sheet and invert. Remove the pan and the foil lining. Cover with a cookie sheet and invert again, leaving the cake right side up. Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut. Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.
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PALM BEACH BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
8 oz unsweetened chocolate
8 oz sweet butter
5 large eggs or extra large eggs
2 tsp vanilla extract
1/4 tsp salt
1/2 tsp almond extract (optional)
1 tbsp powdered instant espresso
1 tsp powdered instant espresso
3 3/4 cups sugar
1 2/3 cups sifted flour
2 cups walnut halves or walnut pieces
Preheat oven to 400.
Line a 13x9 inch pan as follows: Invert the pan and cover the pan with a long piece of aluminum foil. Using your hands, press down on the foil around the sides and the corners to shape it like the pan. Remove the foil. Turn the pan right side up, and place the foil in the pan. Butter the foil with soft or melted butter. The easiest way is to: Place a piece of butter in the pan and place the pan in the oven while it is warming up. When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil. Set the prepared pan aside.
Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat. Stir occasionally until the chocolate and the butter are melted. Stir to mix. Remove from the heat and set aside.
In the large bowl of an electric mixer, beat the following for 10 minutes at high speed eggs, vanilla, almond extract, salt, dry instant coffee, and sugar. Turn mixer to low speed, add the chocolate mixture and beat until mixed. Add the flour and again beat only until mixed. Remove from the mixer and stir in the nuts. Turn into the prepared pan and smooth the top.
Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking. At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
Remove the cake from the oven and let stand at room temperature until cool. Cover with a rack or a cookie sheet and invert. Remove the pan and the foil lining. Cover with a cookie sheet and invert again, leaving the cake right side up. Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut. Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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