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        From Rosie's Bakery All-Butter Fresh Cream Sugar Packed
 No-Holds-Barred Baking Book by Judy Rosenberg.
        4 oz unsweetened chocolate
        8 Tbsp (1 stick, 4 oz) unsalted butter, at room temperature
        1 1/4 cups plus 1 Tbsp sugar
        1/2 tsp vanilla extract
        3 large eggs, at room temperature
        3/4 cup all-purpose flour
        1/2 cup plus 2 Tbsp chopped walnuts
        1.  Preheat the oven to 325.  Lightly grease an 8-inch square
 pan with butter or vegetable oil.
        2.  Melt the chocolate and butter in the top of a double
 boiler placed over simmering water.  Cool the mixture for 5 minutes.
        3.  Place the sugar in a medium-size mixing bowl and pour in
 the chocolate mixture.  Using an electric mixer on medium speed, mix
 until blended, about 25 seconds.  Scrape the bowl with a rubber
        4.  Add the vanilla.  With the mixer on medium-low speed, add
 the eggs one at a time, blending after each addition until the yolk
 is broken and dispersed, about 10 seconds.  Scrape the bowl after
 the last egg and blend until velvety, about 15 more seconds.
        5.  Add the flour on low speed and mix for 20 seconds; finish
 the mixing by hand, being certain to mix in any flour at the bottom
 of the bowl.  Stir in 1/2 cup of the nuts.
        6.  Spread the batter evenly in the prepared pan and sprinkle
 the remaining 2 Tbsp of nuts over the top.
        7.  Bake the brownies on the center oven rack until a thin
 crust forms on top and a tester inserted in the center comes out
 with a moist crumb, about 35 minutes.  (The center of the brownies
 should never quite rise to the height of the edges.)
        8.  Remove the pan from the oven and place it on a rack to
 cool completely.
        1 1/2 oz unsweetened chocolate
        1/4 cup evaporated milk
        1/3 cup sugar
        1.  To prepare the frosting, melt the chocolate in the top of
 a double boiler placed over simmering water.
        2.  Pour the evaporated milk into an electric blender and add
 the sugar and the melted chocolate.  Blend the frosting on
 medium-low speed until it thickens, about 50 seconds (the sound of
 the machine will change when this process occurs).
        3.  Using a frosting spatula, spread the frosting evenly over
 the surface of the cooled brownies and allow them to sit for 1 hour
 before cutting.
        Makes 36 small brownies.
/data/webs/external/dokuwiki/data/pages/archive/food/brownie.rec.txt · Last modified: 2000/01/16 15:28 by

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