Prep 40 mins
Cook 35 mins
From Maida Heatter's Book of Great Chocolate Desserts. Maida says, "These are the biggest, thickest, gooiest, chewiest, darkest, sweetest, mostest-of-the-most chocolate bars with an almost wet middle and a crisp-crunchy top." It is best to bake these a day before - they cannot be cut into bars when they are too fresh. The instructions may seem long, but Maida Heatter is very detailed! If you read through them, you will see how quickly the recipe goes!
- 8 ounces unsweetened chocolate
- 8 ounces sweet butter
- 5 large eggs or 5 large extra large eggs
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon almond extract (optional)
- 1 tablespoon powdered instant espresso
- 1 teaspoon powdered instant espresso
- 3 3⁄4 cups granulated sugar
- 1 2⁄3 cups sifted all-purpose flour
- 2 cups walnut halves or 2 cups walnut pieces
- Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
- Line a 9 x 13 x 2 inch pan as follows:.
- Invert the pan and cover the pan with a long piece of aluminum foil.
- Using your hands, press down on the foil around the sides and the corners to shape it like the pan.
- Remove the foil.
- Turn the pan right side up, and place the foil in the pan.
- Butter the foil with soft or melted butter. The easiest way is to:.
- Place a piece of butter in the pan and place the pan in the oven while it is warming up.
- When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil.
- Set the prepared pan aside.
- Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat.
- Stick occasionally until the chocolate and the butter are melted.
- Stir to mix.
- Remove from the heat and set aside.
- In the large bowl of an electric mixer, beat the following for 10 minutes at high speed:.
- eggs, vanilla, almond extact, salt, dry instant coffee, and sugar.
- On low speed, add the chocolate mixture and beat until mixed.
- Add the flour and again beat only until mixed.
- Remove from the mixer and stir in the nuts.
- Turn into the prepared pan and smooth the top.
- Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking.
- At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
- Remove the cake from the oven and let stand at room temperature until cool.
- Cover with a rack or a cookie sheet and invert.
- Remove the pan and the foil lining.
- Cover with a cookie sheet and invert again, leaving the cake right side up.
- Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
- Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
- Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut.
- Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.
palm beach brownies have been my favorite since childhood. Unfortunately, I lost my recipe. This recipe is not the original i know and love. It was a watered down version, completely lacking the depth and richness of the original. if you are looking for Maida Heatter's recipe try http://www.washingtonpost.com/wp-dyn/content/article/2006/04/18/AR2006041800851.html