West Coast Brownies Food
WEST COAST BROWNIES
I think I picked this recipe up from one of Maida Heatter's books. Wherever it came from, these are lovely, sophisticated brownies that have a kiss of espresso flavor, making them a perfect adult treat and a sure thing for garnering compliments.
Provided by DeSouter
Categories Bar Cookie
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Line a 9 x 13" baking pan with aluminum foil and spray with Pam.
- Cream butter, sugars, beating well.
- Add eggs, Kahlua, vanilla and espresso powder.
- Add chocolate, then dry ingredients, nuts and chocolate chips.
- Turn mixture into the prepared baking pan.
- Bake at 375 degrees farenheit for 25 minutes. The brownies will feel very soft when done. DO NOT OVERBAKE.
- Let brownies cool in pan for 15 minutes then move to cool on a wire rack.
- Wrap each brownie in wax paper, cellophane or fancy foil squares found in the candy making section.
Nutrition Facts : Calories 456.3, Fat 27.5, SaturatedFat 14.5, Cholesterol 81.6, Sodium 129.7, Carbohydrate 50.7, Fiber 2.5, Sugar 35, Protein 5.3
WEST TENTH STREET BROWNIES
This is another recipe from my favorite baker Nick Malgieri. His note: This recipe got its name because I found it in Greenwich Village a few blocks from where I live. As I walked east on Tenth Street, I saw a yellowed index card lying on the sidewalk. When I picked it up I saw written in a spidery hand in blue fountain pen ink a recipe for "The Best Brownie's [sic] in the World." Well, I put it aside in a miscellaneous recipe file, and a few months later I tried it. They turned out to be sensational and certainly a contender for the title. Note: Makes 1 9X13X2" pan, about 24 2" brownies PLEASE NOTE: The preparation time does NOT include the time it takes to cool the batter before baking.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 55m
Yield 24 2
Number Of Ingredients 9
Steps:
- You will need:.
- 1 9X13X2" buttered pan, and lined with buttered parchment or foil.
- Set a rack in the middle level of the oven, and preheat to 350.
- In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat, and stir constantly until the chocolate melts.
- In a large bowl, whisk the eggs with the salt and vanilla, just until mixed.
- Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture.
- Switch to a rubber spatula, and fold in the flour.
- Set the batter aside until it has cooled to room temperature (test it with your fingertip).
- Fold in the chocolate chips and nuts.
- Scrape the batter into the prepared pan, and smooth the top with an offset spatula.
- Bake the brownies for about 30-35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack.
- Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut.
- Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away.
- Use a ruler to mark, then cut the brownies into 2" squares.
- For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.
Nutrition Facts : Calories 246.8, Fat 15.8, SaturatedFat 7.8, Cholesterol 55.6, Sodium 62.9, Carbohydrate 26.8, Fiber 1.6, Sugar 20.8, Protein 2.8
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