Double-Frosted Brownies

* Exported from MasterCook *

DOUBLE-FROSTED BROWNIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BATTER-----
2 oz Chocolate, unsweetened
-(2 squares)
1/4 lb Butter
2 lg Eggs
1 c Sugar
1 t Vanilla extract
1/2 c Flour
1/4 ts Salt
1/2 c Nuts, chopped
-(walnuts are traditional)
-----FIRST FROSTING-----
1 1/2 c Sugar
1/3 c Butter
1/2 c Half-and-half (also
-called light cream)
1 t Vanilla extract
-----SECOND FROSTING-----
3 oz Chocolate, unsweetened
-(3 squares)

Pre-heat oven to 350 degrees F. Melt about 2 oz of
chocolate and the butter in a heavy saucepan, then let
it cool. Be careful not to let the chocolate burn.

Beat the eggs in a large bowl until they are blended.
Add about 1 cup 200 g of sugar and mix well. Stir in
chocolate-and-butter mixture. Mix until the chocolate
is fully incorporated, with no streakiness. Add the
vanilla, flour, salt and nuts. Stir just until the
flour is incorporated; over-stirring will make a tough
brownie.

Spread the mixture in a greased pan, about 11 x 7
inches, that is about 1 1/2 inches deep. Bake in
pre-heated oven for 20 to 25 minutes. Cool in the pan
on a rack. While it is cooling, follow these
instructions to make the first frosting:

Mix about 1 1/2 cups sugar, about 1/3 cup butter and
about 1/2 cup of half-and-half in a heavy, medium-size
saucepan. Bring to a boil, then cook over moderate
heat without stirring until a small amount of the
mixture forms a soft ball when dropped in ice water,
or it reaches 236 degrees F. on a candy thermometer.

Remove from heat immediately and cool in a pan of
ice-water until the candy is lukewarm. DANGER: melted
sugar cools very slowly. You can burn yourself badly
by testing it with your finger.

Add about 1 teaspoon vanilla extract to the candy.
Beat it until it is creamy and of a spreading
consistency. This is most easily done with an electric
mixer, although you can use a heavy wire whip. Spread
the frosting over the brownies.

Melt the remaining 3 oz chocolate and spread over the
frosting just put on the brownies. Cover as evenly as
possible. Cool for several hours in a refrigerator,
then bring to room temperature and cut into pieces to
serve.

Be very careful when melting chocolate. It burns
easily. A double boiler is probably the best way
thing to use.

It is critical to cook the first frosting to just the
right point. If cooked too little, it will be too
thin to beat to a creamy consistency. If cooked too
much, it will be too brittle. So keep a close eye on
it; sugar tends to cook slowly to the soft-ball stage,
then it cooks quickly.

NOTES:

* Very rich brownies with double frosting -- This
recipe is for people who like intense chocolate
flavor. The result is a brownie with a fondant
frosting, covered with unsweetened chocolate. They
are very rich, with an interesting combination of
textures. This recipe is not for beginners.

: Difficulty: difficult.
: Time: a few hours preparation, several hours
chilling and then warming : Precision: measure
ingredients carefully.

: Jeff Lichtman
: Relational Technology, Inc., Alameda, California, USA
: {amdahl,sun}!rtech!jeff
{ucbvax,decvax}!mtxinu!rtech!jeff

: Copyright (C) 1986 USENET Community Trust



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