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Path: decwrl!recipes
From:
[email protected] (Jeff Lichtman)
Newsgroups: mod.recipes
Subject: RECIPE: Double-frosted brownies
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Date: 20 Mar 87 05:28:52 GMT
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Organization: Relational Technology, Alameda, California, USA
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RH MOD.RECIPES-SOURCE BROWNIES-1 D "6 Feb 87" 1987
RZ "DOUBLE-FROSTED BROWNIES" "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
for beginners.
IH "1 dozen"
SH BATTER
IG "2 oz" "unsweetened chocolate" "60 g"
(2 squares)
IG "\(14 lb" "butter" "120 g"
IG "2" "eggs"
(large)
IG "1 cup" "sugar" "200 g"
IG "1 tsp" "vanilla extract" "5 ml"
IG "\(12 cup" "flour" "50 g"
IG "\(14 tsp" "salt" "1 ml"
IG "\(12 cup" "chopped nuts" "60 g"
(walnuts are traditional)
SH FIRST FROSTING
IG "1\(12 cups" "sugar" "300 g"
IG "1/3 cup" "butter" "80 g"
IG "\(12 cup" "half-and-half" "12 cl"
(also called light cream)
IG "1 tsp" "vanilla extract" "5 ml"
SH SECOND FROSTING
IG "3 oz" "unsweetened chocolate" "90 g"
(3 squares)
PH
SK 1
Pre-heat oven to
TE 350 175 .
SK 2
Melt
AB "2 oz" "60 g"
of chocolate and the butter in a heavy saucepan, then let it cool.
Be careful not to let the chocolate burn.
SK 3
Beat the eggs in a large bowl until they are blended.
Add
AB "1 cup" "200 g"
of sugar and mix well.
SK 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.
SK 5
Spread the mixture in a greased
AB "11\(mu7 inch" "30\(17 cm"
pan that is
AB "1\(12 inch" "4 cm"
deep. Bake in pre-heated oven for 20 to 25 minutes.
SK 6
Cool in the pan on a rack. While it is cooling, follow these instructions to
make the first frosting:
SK 7
Mix
AB "1\(12 cups" "300 g"
sugar,
AB "1/3 cup" "80 g"
butter, and
AB "\(12 cup" "12 cl"
of half-and-half in a heavy, medium-size saucepan.
SK 8
Bring to a boil, then cook over moderate heat
I "without stirring"
until a small amount of the mixture forms a soft ball when dropped in ice
water, or it reaches
TE 236 113
on a candy thermometer.
SK 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.
SK 10
Add
AB "1 tsp" "5 ml"
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.
SK 11
Spread the frosting over the brownies.
SK 12
Melt the remaining
AB "3 oz" "90 g"
chocolate, and spread over the frosting just put on the brownies. Cover as
evenly as possible.
SK 13
Cool for several hours in a refrigerator,
then bring to room temperature and cut into pieces to serve.
NX
Be very careful when melting chocolate. It burns easily.
A double boiler is probably the best way thing to use.
PP
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.
SH RATING
I Difficulty:
difficult.
I Time:
a few hours preparation, several hours chilling and then warming
I Precision:
measure ingredients carefully.
WR
Jeff Lichtman
Relational Technology, Inc., Alameda, California, USA
{amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff
