64 lines
2.8 KiB
Plaintext
64 lines
2.8 KiB
Plaintext
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From Rosie's Bakery All-Butter Fresh Cream Sugar Packed
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No-Holds-Barred Baking Book by Judy Rosenberg.
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4 oz unsweetened chocolate
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8 Tbsp (1 stick, 4 oz) unsalted butter, at room temperature
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1 1/4 cups plus 1 Tbsp sugar
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1/2 tsp vanilla extract
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3 large eggs, at room temperature
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3/4 cup all-purpose flour
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1/2 cup plus 2 Tbsp chopped walnuts
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1. Preheat the oven to 325. Lightly grease an 8-inch square
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pan with butter or vegetable oil.
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2. Melt the chocolate and butter in the top of a double
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boiler placed over simmering water. Cool the mixture for 5 minutes.
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3. Place the sugar in a medium-size mixing bowl and pour in
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the chocolate mixture. Using an electric mixer on medium speed, mix
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until blended, about 25 seconds. Scrape the bowl with a rubber
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spatula.
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4. Add the vanilla. With the mixer on medium-low speed, add
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the eggs one at a time, blending after each addition until the yolk
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is broken and dispersed, about 10 seconds. Scrape the bowl after
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the last egg and blend until velvety, about 15 more seconds.
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5. Add the flour on low speed and mix for 20 seconds; finish
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the mixing by hand, being certain to mix in any flour at the bottom
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of the bowl. Stir in 1/2 cup of the nuts.
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6. Spread the batter evenly in the prepared pan and sprinkle
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the remaining 2 Tbsp of nuts over the top.
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7. Bake the brownies on the center oven rack until a thin
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crust forms on top and a tester inserted in the center comes out
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with a moist crumb, about 35 minutes. (The center of the brownies
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should never quite rise to the height of the edges.)
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8. Remove the pan from the oven and place it on a rack to
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cool completely.
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1 1/2 oz unsweetened chocolate
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1/4 cup evaporated milk
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1/3 cup sugar
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1. To prepare the frosting, melt the chocolate in the top of
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a double boiler placed over simmering water.
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2. Pour the evaporated milk into an electric blender and add
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the sugar and the melted chocolate. Blend the frosting on
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medium-low speed until it thickens, about 50 seconds (the sound of
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the machine will change when this process occurs).
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3. Using a frosting spatula, spread the frosting evenly over
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the surface of the cooled brownies and allow them to sit for 1 hour
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before cutting.
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Makes 36 small brownies.
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