Yummylicious Melt-In-Your-Mouth Fudge Brownies
Yummylicious, you bet they are! Don’t you just want to jump into the page and snatch one of them up? Well, they are really that good and my favorite brownie recipe of all time. I have created this many times in many ways experimenting with various nuts, fruits, plain, liqueurs, toppings, sliced with white chocolate layer, and more. Maida Heattter’s unique ability to make melt-in-your-mouth desserts, especially chocolate ones (like Marcel Desaulniers Death by Chocolate) makes their chocolate books my staples for all occasions. Now that you are amply ready to indulge your wildest chocolate fantasy, go for it and bake them!
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Maida Heatter’s Palm Beach Brownies
(Serves: 16 huge or 24+ extra-large brownies)
8 oz. unsweetened chocolate
8 oz. (2 sticks) sweet unsalted butter
5 large eggs
1 Tbsp vanilla extract
1 tsp almond extract
1/4 tsp salt
2 1/2 Tbsp instant espresso powder (not granular)
3 3/4 cups granulated sugar
1 2/3 cups all-purpose flour
8 oz. (2 cups) walnut (or pecan) halves or pieces
Adjust oven rack 1/3 up from bottom of oven. Heat to 425°F. Line a 13 x 9-in. pan as follows: Invert pan, cover with a long piece of foil, and press foil around sides and corners of pan. Remove foil. Turn pan right side up, put foil in pan and very carefully (without tearing it) press foil into place in pan. Coat foil with nonstick spray.
Melt chocolate and butter in a 4-or-6-cup heavy saucepan over very low heat, or in top of double boiler over hot water on medium heat. Remove from heat; set aside.
In large bowl, beat eggs, vanilla, almond extract, salt, instant coffee and sugar with mixer on high-speed 10 minutes. On low-speed, add chocolate mixture; beat only until mixed. Add flour; beat just until blended. Stir in nuts. Spread in prepared pan; smooth top.
Bake (covering loosely with foil after about 15 minutes to prevent overbrowning) 30 to 35 minutes, reversing pan front to back as necessary to be sure you have even baking, until a wooden pick inserted in middle comes out wet and covered with chocolate. It’s done. Don’t bake it any more.
Let stand at room temperature until cool. Cover with a wire rack or baking sheet and invert. Remove pan and foil. Cover with a baking sheet and invert again, leaving cake right side up. Cool until tepid.
• 1 1/2 c. Heavy cream
• 2 Tbsp. Unsalted butter
• 18 ounce Dark or Semi-Sweet chocolate, minced into 1/2-oz pieces
1.Heat the heavy cream and the butter in a 3-qt saucepan over medium high heat. Bring to a boil. Place the Semi-Sweet chocolate in a 3-qt stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 min. Stir till smooth. Spread Ganache on brownies. Let set and refrigerate. Store in refrigerator in an airtight container.
Serve cold with your favorite berries and whipped cream. Delish!
* I sometimes dust with powdered sugar or Droste Cocoa.
Recipe converted from the original Palm Beach Brownies recipe from Maida Heatter’s Book of Great Chocolate Desserts, p. 223-224