Very rich brownies with double frosting
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
- 2 oz unsweetened chocolate
- 1/4 lb butter
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 cup chopped nuts
(walnuts are traditional)
- 1 1/2 cups sugar
- 1/3 cup butter
- 1/2 cup half-and-half
(also called light cream)
- 1 tsp vanilla extract
- 3 oz unsweetened chocolate
Pre-heat oven to
of chocolate and the butter in a heavy saucepan, then let it cool.
Be careful not to let the chocolate burn.
Beat the eggs in a large bowl until they are blended.
of sugar and mix well.
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
Spread the mixture in a greased
11 x 7 inch
pan that is
1 1/2 inch
deep. Bake in pre-heated oven for 20 to 25 minutes.
Cool in the pan on a rack. While it is cooling, follow these instructions to
make the first frosting:
1 1/2 cups
of half-and-half in a heavy, medium-size saucepan.
Bring to a boil, then cook over moderate heat
until a small amount of the mixture forms a soft ball when dropped in ice
water, or it reaches
on a candy thermometer.
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.
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.
Spread the frosting over the brownies.
Melt the remaining
chocolate, and spread over the frosting just put on the brownies. Cover as
evenly as possible.
Cool for several hours in a refrigerator,
then bring to room temperature and cut into pieces to serve.
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.
a few hours preparation, several hours chilling and then warming
measure ingredients carefully.
Relational Technology, Inc., Alameda, California, USA
Recipe last modified: 6 Feb 87
From: email@example.com (Jeff Lichtman)
Subject: RECIPE: Double-frosted brownies
Date: 20 Mar 87 05:28:52 GMT
Organization: Relational Technology, Alameda, California, USA
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