Bar- Greenwich Village Brownies
List of Ingredients
2 cups unsifted all-purpose flour
1/4 teaspoon salt
6 ounces (6 squares unsweetened chocolate)
1/2 pound (2 sticks butter)
1 teaspoon vanilla extract
2 cups granulated sugar
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
6 eggs
10 ounces (3 cups) pecan halves or large
pieces
Recipe
Adjust a rack one-third up from the bottom
of the oven and preheat to 350 degrees.
Grease a 15 1/2-by-10 1/2-by-1 inch jelly-
roll pan. Line it with a large piece of wax
paper, butter the paper, and dust in lightly
all over with flour. Invert the pan to shake
out excess flour.
Measure the flour before sifting, then
sift it together with the salt and set aside.
Melt the chocolate in the top of a small
double over hot water on moderate heat.
Stir until smooth, remove the top of the
double boiler, and set aside.
In the large bowl of an electric mixer
cream the butter. Add the vanilla and the
granulated and brown sugars. Beat to mix
well. Add the corn syrup and beat until
smooth. Add the eggs one at a time, beating
until smooth. Add the eggs one at a time,
beating until smooth after each addition.
Beat in the melted chocolate. On low speed,
gradually add the flour, scraping the bowl as
necessary with a rubber spatula and beating
until smoothly mixed. Stir in 2 cups
(reserve 1 cup) of the pecans.
Turn the mixture into the prepared pan and
spread to make a smooth layer. (The pan will
be filled to the top.) Sprinkle the reserved
1 cup over the top.
Bake for 40 to 45 minutes until a
toothpick inserted in center of the cake
comes out clean but not dry.
Cool in the pan for 30 minutes. Then
cover with a large rack or cookie sheet and
invert. Remove the pan and the wax paper.
Cover with a large rack and invert again,
leaving the cake right sife up to cool
completely.
The cake will be easier to cut if it is
chilled first; place it in the freezer or
refrigerator until it is quite firm. Or
cover the cake with aluminum foil or plastic
wrap and let it stand overnight at room
temperature.
Slide the cake onto a cutting board. Use
a long, thin sharp knife or a finely serrated
one to cut it into bars (See Note).
Wrap the brownies individually in clear
cellophane or wax paper, or store them in an
airthight freezer box.
NOTE: If there are any burnt edges on the
cake they should be cut off. Cut the cake
into quarters and place the quarter upside
down on the board to trim the edges. Then
turn the cake right side up again for cutting
into bars.
These have great chocolate flavor (I hate
ending up with something that looks like
chocolate but doesn't taste like it)
"These are a speciality of a New York city
pastry shop. It is a recipe with a large
yield. The Brownies are moist, fudgy, and
extra-chewy-almost like chocolate caramels."
From Maida Heatter's Book of Great Cookies
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