Brownies

[peechdogg]

Brownies

• 8 oz unsweetened chocolate
  
• 8 oz butter
  
• 5 eggs
  
• 1 T vanilla extract
  
• 1 tsp salt
  
• 1 tsp almond extract
  
• 2-1/2 T dry instant espresso
  
• 3-3/4 c granulated sugar
  
• 1-2/3 c sifted all-purpose flour
  
• 2 c walnut pieces
  

Adjust rack one-third up from the bottom of the oven and preheat oven to

400 degrees. Line a 9 x 13 x 2 inch pan with foil and give it a quick spray with an oil spray. 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 heavy saucepan over very low heat. Remove from the heat and set aside once blended.

In the large bowl of an electric mixer, beat the following for 5 minutes

at high speed: eggs, vanilla, almond extact, salt, dry instant coffee, sugar. On low speed, add the chocolate & butter 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 15 minutes, reversing the pan front to back at the end of that

time. After 10 minutes more cooking the cake 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. (NOTE: total cook time is 25 minutes).

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 refrigerated for a few hours.

Since the top 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.

Keywords: Dessert, Brownies/Bars

( RG412 )