Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

The Bronx Brownies




Source of Recipe


The Bronx Times


List of Ingredients




1 lb. bittersweet chocolate

1 cup butter

1/3 cup strong prepared Spanish coffee

4 eggs

1 1/2 cups sugar

1/2 cup flour

8 oz. (2 cups) chopped nuts



Recipe



Prepare pan first. Line a 9 x 13 inch pan with aluminum foil leaving at least 2 inches beyond the sides of the pan. This will help to remove the brownies from the pan. Butter the bottom and sides of foil-lined pan.

Melt chocolate and combine with butter and coffee, cool, stirring occasionally. This mixture will take about 10 minutes to cool. In the meantime, beat eggs until foamy (30 seconds). Gradually add sugar to the eggs and beat about 2 minutes. Reduce speed and gradually beat in chocolate mixture. With a wooden spoon, stir in the flour, then fold in the nuts. Do not overbeat mixture. Pour into prepared pan, bake at 375 degrees for approximately 30 minutes. Remove from oven and cool for at least 30 minutes. Do not remove from the pan. Cover pan lightly with foil and refrigerate for at least 6 hours. Remove from pan using the ends of the foil as handles. Cut into squares.