BROWNIES
5 oz Unsweetened chocolate;
-coarsely chopped
10 tb Unsalted butter; cut into
-tablespoons
1 1/3 c Granulated sugar
1/8 ts Salt
2 tb Light corn syrup
4 ts Vanilla extract
3 lg Eggs; at room temperature
3/4 c Plus 2 tablespoons sifted
-all-purpose flour
1/2 c Coarsely chopped walnuts
MOCHA FUDGE FROSTING
4 oz Semisweet chocolate;
-coarsely chopped
2 ts Vanilla extract
3/4 ts Instant coffee granules
1/3 c Evaporated milk
2 tb Light corn syrup
1 tb Unsalted butter; softened
2 ts Cognac or dark rum
-(optional)
1/2 c Coarsely chopped walnuts
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.
Yields
20 Servings