*  Exported from  MasterCook  *

                          Cristina's Brownies

Recipe By     : Joanne Schweikj <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Brownies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      lb            Walnut halves or pieces
  1 1/4  c             Cocoa powder -- unsifted
  1 1/4  c             All-purpose flour -- unsifted
    1/2  ts            Salt
  1 1/2  c             Unsalted butter
  3      c             Granulated sugar
  7      lg            Eggs
  2      ts            Vanilla extract

Adjust a rack 1/3rd up from the bottom of the oven and preheat to
350°F. Line a 13x9x2" pan with foil (turn pan upside down and mold
foil to the pan, including up--down?--the sides, turn pan over and
fit foil tightly into pan. Take a piece of butter, place it in the
pan (on the foil), and place in the oven only until the butter is
melted. Then, with crumpled wax paper, spread the butter all over the
foil and set the pan aside.

Sift together into a large bowl the cocoa, flour and salt and set
aside.

In a 3 qt heavy pan over low heat, melt the butter. Remove the pan
from the heat and stir in the sugar, then the eggs 2 or 3 at a time,
and then the vanilla. Add the butter mixture to the sifted dry
ingredients, pouring it in all at once. Beat on low speed (of a
mixer) or by hand, scraping the bowl as necessary, until ingredients
are completely mixed. Stir in the walnuts.

Turn the mixture into the prepared pan and bake for 50 to 60 minutes
until a toothpick gently inserted in the middle comes out clean, but
with a bit of chocolate clinging to it. Do not overbake or they will
be dry.

Cool in the pan at room temperature. When the bottom of the pan is
just tepid, cover the pan with a length of wax paper and then with a
flat cookie sheet or board. Turn the pan and the sheet over, then
remove the pan and slowly peel off the foil.

Leave the cake upside down and transfer to the refrigerator
overnight. Cover the chilled cake with a cookie sheet or board and
turn it over again, leaving the cake right side up. Remove the sheet
and wax paper from the top of the cake. Using a long, strong sharp
knife, cut the cake into 24 extra-large brownies (or smaller if you
prefer).

These are, supposedly, Maida Heatter's favorite brownies, the
creation of Cristina Guiovanoli, then a student at the Culinary
Institute of America.

These are very rich, obviously, and absolutely delicious.


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