Wickedly Rich Double Fudge Brownies
Source of Recipe
The Pastry Shop
List of Ingredients
Brownies:
5 oz. unsweetened chocolate,
coarsely chopped
10 tbs. unsalted butter,
cut into tablespoons
1 1/3 c. granulated sugar
1/8 tsp. salt
2 tbs. light corn syrup
4 tsp. vanilla extract
3 large eggs, at room temperature
3/4 c. plus 2 tablespoons sifted
all-purpose flour
1/2 c. coarsely chopped walnuts
Mocha fudge frosting:
4 oz. semisweet chocolate, coarsely chopped
2 tsp. vanilla extract
3/4 tsp. instant coffee granules
1/3 c. evaporated milk
2 tbs. light corn syrup
1 tbs. unsalted butter, softened
2 tsp. cognac or dark rum (optional)
1/2 c. coarsely chopped walnuts
Recipe
Position a rack in the center of the oven and preheat to 325F. Line a 9"
square baking pan with aluminum foil so that the foil extends 2" beyond
two opposite sides of the pan. Fold the overhang down along the outside of
the pan. Lightly butter the bottom of the foil-lined pan. In the top of a
double boiler set over hot, not simmering, water, melt the chocolate with
the butter, stirring frequently until smooth.
Remove the top part of the double boiler from the bottom and transfer the
chocolate mixture to a large bowl. Let the chocolate mixture cool for
about 10 minutes, or until tepid. Add the sugar and salt to the tepid
chocolate mixture. Using a hand-held electric mixer set at low speed, beat
the mixture for 15 to 20 seconds, until blended. Scrape the bottom and side
of the bowl with a rubber spatula. Beat in
the corn syrup and the vanilla. One at a time, add the eggs, beating for
no longer than 5 seconds after each addition. Using a rubber spatula, stir
in the flour mixture. Stir in the walnuts. Scrape the batter into the pan
and spread it evenly with the back of a spoon. Bake the brownies for 30-35
minutes, until a wooden toothpick inserted into the center comes out
slightly creamy. Do not overbake the brownies. Cool the brownies completely
in the pan set on a wire rack.
Make the mocha fudge frosting:
In a small cup, stir together vanilla and coffee granules.
Put the milk, corn syrup, butter and vanilla/coffee mixture into the
container of an electric blender. If desired, add the cognac or rum.
Add the melted chocolate. Cover and blend at low speed for
20-45 seconds, until the frosting is thick and creamy. Use the frosting
immediately. Using a small offset metal cake spatula,
frost the brownies with the mocha fudge frosting. Sprinkle the walnuts over
the top of the frosted brownies. Chill the brownies in the pan for
10 to 15 minutes, or until the frosting has set. Cover the pan with
aluminum foil and let the brownies sit overnight at room temperature.
Using the two ends of the foil as handles, lift the brownies out of the pan.
With a large, sharp knife, cut the brownies into bars. Remove the brownies
from the foil and store them in an airtight container at
room temperature for up to 4 days.
Makes 20 small brownies.
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