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    DOUBLE-FROSTED BROWNIES


    Source of Recipe


    internet

    Recipe Introduction


    This recipe is for people who like intense chocolate flavor.
    The result is a brownie with a fondant frosting, covered
    with unsweetened chocolate. They are vey rich, with an
    intersting combination of textures. This recipe is not for
    beginners.

    List of Ingredients




    BATTER
    2 oz unsweetened chocolate (2 squares)
    1/4 lb butter
    2 eggs (large)
    1 cup sugar
    1 tsp vanilla extract
    1/2 cup flour
    1/4 tsp salt
    1/2 cup chopped nuts (walnuts are traditional)
    FIRST FROSTING
    1 1/2 cups
    sugar
    1/3 cup butter
    1/2 cup half-and-half (also called light cream)
    1 tsp vanilla extract
    SECOND FROSTING
    3 oz unsweetened chocolate (3 squares)

    Recipe




    (1) Pre-heat oven to 350 deg. F.

    (2) Melt 2 oz of chocolate and the butter in a heavy
    saucepan, then let it cool. Be careful not to let
    the chocolate burn.

    (3) Beat the eggs in a large bowl until they are
    blended. Add 1 cup of sugar and mix well.

    (4) Stir in chocolate-and-butter mixture. Mix until
    the chocolate is fully incorporated, with no
    streakyness. Add the vanilla, flour, salt, and
    nuts. Stir just until the flour is incorporated;
    overstirring will make a tough brownie.

    (5) Spread the mixture in a greased 11x7 inch pan that
    is 1 1/2 inch deep. Bake in pre-heated oven for 20
    to 25 minutes.

    (6) Cool in the pan on a rack. While it is cooling,
    follow these instructions to make the first frost-
    ing:

    (7) Mix 1 1/2 cups sugar, 1/3 cup butter, and 1/2 cup
    of half-and-half in a heavy, medium-size saucepan.

    (8) Bring to a boil, then cook over moderate heat
    without stirring until a small amount of the mix-
    ture forms a soft ball when dropped in ice water,
    or it reaches 236 deg. F on a candy thermometer.

    (9) Remove from heat immediately and cool in a pan of
    ice-water until the candy is lukewarm. DANGER:
    melted sugar cools very slowly. You can burn
    yourself badly by testing it with your finger.

    (10) Add 1 tsp vanilla extract to the candy. Beat it
    until it is creamy and of a spreading consistency.
    This is most easily done with an electric mixer,
    although you can use a heavy wire whip.

    (11) Spread the frosting over the brownies.

    (12) Melt the remaining 3 oz chocolate, and spread over
    the frosting just put on the brownies. Cover as
    evenly as possible.

    (13) Cool for several hours in a refrigerator, then
    bring to room temperature and cut into pieces to
    serve.

    NOTES
    Be very careful when melting chocolate. It burns easily. A
    double boiler is probably the best way thing to use.

    It is critical to cook the first frosting to just the right
    point. If cooked too little, it will be too thin to beat to
    a creamy consistency. If cooked too much, it will be too
    brittle. So keep a close eye on it; sugar tends to cook
    slowly to the soft-ball stage, then it cooks quickly.


 

 

 


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