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Recipes Desserts Icings and Fillings
Recipes Desserts Icings and Fillings
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| Servings: | 25 |
| Author Notes: | These brownies are among the cookies we rotate in and out of our case. Every time they are "discontinued," dozens of frantic customers remind us just how gooey and unbelievable satisfying they are. The key to these brownies are to slightly underbake them. |
| Ingredients: |
Brownies: 9 ounces unsweetened chocolate, cut into 1/2 inch pieces 1 cup plus 1 tablespoon (9 ounces total) unsalted butter 2 teaspoons vanilla extract 1/4 cup raspberry jam 6 large eggs 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 1/2 cups toasted walnuts, finely chopped (optional) Icing: 4 ounces bittersweet chocolate 1/2 cup (4 ounces) butter, at room temperature 2 ounces cream cheese, at room temperature 1 1/3 cups confectioner's sugar |
| Instructions: |
Makes Twenty-five 2X3 inch Brownies Preheat the oven to 325° F. Butter a 15 X 10-inch glass baking pan. Melt the chocolate in the top of a double boiler over barley simmering water. In a separate saucepan, melt the butter. Add the melted Butter to the melted chocolate, stirring continuously. Stir in the vanilla extract and raspberry jam. Whip the eggs in the bowl of a tabletop mixer fitted with the Whip attachment for 1 minute. With the mixer on high speed, slowly add the sugar and Whip for 10 minutes. Combine the flour and salt and place them in a sifter. Transfer the Whipped eggs to a wide-mouthed bowl for easier folding. Sift the flour and salt into the egg batter, folding it in with a rubber spatula in four additions. Fold in the chocolate mixture, then the walnuts (if using). Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 25 to 30 minutes. It's important to check the brownies during baking. They are done when a toothpick inserted into the center comes out almost clean. Over baking makes them dry. Let the brownies cool in the pan on a wire rack. When the brownies are completely cool, make the icing. Melt the chocolate in the top of a double boiler over barely simmering water. Let the chocolate cool. With an electric mixer, beat the Butter and cream cheese on medium speed until smooth. beat in the sugar and melted chocolate. Spread the icing evenly over the brownies. |
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