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Palm Beach Brownies
Recipe By : Maida Heatter (3-22-96)
Serving Size : 32 Preparation Time :0:00
Categories : Brownies
Amount Measure Ingredient -- Preparation Method
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8 Oz Unsweetened Chocolate
2 Sticks Unsalted Butter
2 C Walnuts, Be Generous
5 Lg Eggs
2 Tsp Pure Vanilla Extract
1/2 Tsp Almond Extract
1/4 Tsp Salt
1 Tbsp Plus 1 Teaspoon Powdered Instant
Expresso
3 3/4 C Sugar
1 2/3 C Unbleached Flour -- sifted
Adjust an oven rack one-third up from the bottom and preheat oven to 425
degrees. Line a 9x11x2-inch pan with foil. Brush well with melted butter.
Melt the chocolate and butter in the top of a large double boiler over hot
water on moderate heat or in a small, heavy saucepan on low heat, stirring
occasionally. When combined, remove from heat and set aside.
Break the walnuts into pieces if necessary, trying to keep them fairly large.
In the large bowl of an electric mixer, beat the eggs with the vanilla and
almond extracts, salt, expresso and sugar at high speed for 10 minutes. On
low speed, add the chocolate mixture and beat only until mixed. Remove the
bowl from the mixer and stir in the nuts.
Pour the batter into the prepared pan.
Bake for 35 minutes, reversing the pan from fron to back once to insure even
baking. At the end of 35 minutes, the cake will have a firm crust, but when
tested with a toothpick will appear underbaked.
Do not be concerned, it is done.
Remove the pan from the oven and let stand until cool. Invert the brownies
onto a cookie sheet and remove the foil. Cover with lenght of waxed paper
and another cookie sheet..invert again.
This cake MUST be covered and refrigerated for a few hours or overnight
before it is cut into bars.
Makes 32 JUMBO brownies.
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