Palm Beach Brownies

Recipe by Juenessa
READY IN: 1hr 15mins




  • 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.