Giant Black Bottom Brownies
Makes about 1 1/2 dozen bars.
Brownie Base
1 cup unsalted butter
14 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1/2 cup firmly packed dark brown sugar
1/2 cup firmly packed light brown sugar
2/3 cup granulated sugar
5 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1 teaspoon milk
1 1/2 cups unbleached all-purpose flour
2 teaspoons instant espresso powder
3/4 teaspoon salt
1 3/4 cups coarsely chopped walnuts, toasted
Chocolate Drizzle
1/3 cup heavy (whipping) cream
3 ounces bittersweet chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
Preheat oven to 350 degrees F.
Line a 13 by 9-inch baking pan with aluminum
foil, extending up and beyond the sides of
the pan.
Lightly (and gently so as not to tear it)
grease foil.
For the brownie base:
Combine the butter and chocolates in
a large saucepan over low heat,
stirring until mixture is melted
and smooth.
Whisk in sugars to blend.
Whisk in eggs, vanilla extract
and milk, blending until smooth.
Add flour, espresso powder, and
salt just until mixture is
combined.
Stir in nuts.
Spread into prepared pan.
Bake for 25 to 30 minutes
or until a cake tester or
wooden pick inserted in
the center comes out with
a few moist crumbs attached.
Cool pan completely on
a wire rack.
When cool, use foil ends to
carefully lift brownies out
of pan.
Invert onto a clean cutting
board, carefully remove foil,
and then re-invert brownies.
Return to a wire rack set atop
a large piece of wax paper.
For the chocolate drizzle:
Bring cream to a simmer in
a medium saucepan.
Remove pan from heat and
add chocolates.
Let chocolates melt in hot
cream for 2 minutes without
stirring.
Whisk until smooth.
Cool drizzle until thick
but still soft and pourable.
Pour over brownie base, allowing
some to drip down and cover the
sides. S
pread drizzle with metal spatula,
covering top and sides.
Let brownies firm up in the
refrigerator.
Cut into bars.
Hugs
Melanie
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