Wickedly Rich Double Fudge Brownies Recipe
Yield: 20 small browRecipe by luhu.jp
Ingredients:
BROWNIES:
5 ounce: Unsweetened chocolate,
10 T: Unsalted butter,
1 1/3 cup: Granulated sugar,
1/8 tsp: Salt,
4 tsp: Vanilla extract,
3 large: Eggs, at room temperature
3/4 cup: Plus 2 T sifted AP flour,
1/2 cup: Coarsely chopped walnuts,
MOCHA FUDGE FROSTING:
4 ounce: Semisweet chocolate,
2 tsp: Vanilla extract,
3/4 tsp: Instant coffee granules,
1/3 cup: Evaporated milk,
2 T: Light corn syrup,
1 T: Unsalted butter, softened
2 tsp: Cognac or dark rum, (opt.)
1/2 cup: Coarsely chopped walnuts,
Directions:
1. Position a rack in the center of the oven and preheat to 325^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 the 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 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 sightly creamy. Do not overbake the
brownies. Cool the brownies completely in the pan set on a wire rack.
Make the mocha fudge frosting:
7. In a small cup, stir together vanilla and coffee granules.
8. Melt the chocolate by one of the following two methods:
a) In a microwave oven - place coarsely chopped chocolate in a
microwave-safe container and microwave at MEDIUM (50% power) for 1.1/2 to
4 minutes, until the chocolate turns shiny. Remove the container from the
microwave and stir the chocolate until completely melted. Stir milk and
white chocolates after about 1.1/2 minutes. Because of their milk
proteins, they need to be stirred sooner than dark chocolate. (If
overheated, these chocolates may become grainy)
b) In a double boiler - place coarsely chopped chocolate in the top of a
double boiler over hot, not simmering, water. Melt the chocolate, stirring
until smooth. Remove the top part of the double boiler from the bottom.
9. 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.
10. 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.
11. Using the two ends of the foil as a handle, lift the brownies out of
the pan. With a large, sharp knife, cut the brownies from the foil and
store then in an airtight container at room temperature for up to 4 days.
Source: Chocolatier - September 1992
From The Cookie Ladys Files
Source from luhu.jp
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 the 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 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 sightly creamy. Do not overbake the
brownies. Cool the brownies completely in the pan set on a wire rack.
Make the mocha fudge frosting:
7. In a small cup, stir together vanilla and coffee granules.
8. Melt the chocolate by one of the following two methods:
a) In a microwave oven - place coarsely chopped chocolate in a
microwave-safe container and microwave at MEDIUM (50% power) for 1.1/2 to
4 minutes, until the chocolate turns shiny. Remove the container from the
microwave and stir the chocolate until completely melted. Stir milk and
white chocolates after about 1.1/2 minutes. Because of their milk
proteins, they need to be stirred sooner than dark chocolate. (If
overheated, these chocolates may become grainy)
b) In a double boiler - place coarsely chopped chocolate in the top of a
double boiler over hot, not simmering, water. Melt the chocolate, stirring
until smooth. Remove the top part of the double boiler from the bottom.
9. 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.
10. 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.
11. Using the two ends of the foil as a handle, lift the brownies out of
the pan. With a large, sharp knife, cut the brownies from the foil and
store then in an airtight container at room temperature for up to 4 days.
Source: Chocolatier - September 1992
From The Cookie Ladys Files
Source from luhu.jp