Sunday, December 19, 2010

DOUBLE LAYER CHOCOLATE BROWNIES

This recipe is for Rae and Cheryl and anyone else that wants a super brownie bite.
These make great gifts for any holiday and the leftover bits that you will have after cutting them out with a biscuit cutter will be perfect for serving over or in ice cream.

Enjoy!!

For the bottom layer

115g Unsalted Butter
70g Semisweet Chocolate (chopped)
1 1/2 Teaspoons Vanilla
1 Teaspoon Instant Espresso Powder
Pinch of Salt
207g Sugar
2 Large Eggs
70g Unbleached All Purpose Flour
170g Toasted Walnuts (chopped)

For the top layer
225g Semisweet Chocolate (chopped)
115g Unsalted Butter
2 Tablespoons Sugar
1/2 Cup Heavy Cream
Pinch of Salt
1 Teaspoon Espresso Powder
1 Teaspoon Vanilla
1 Large Egg
4 Large Egg Yolks

METHOD
1. Preheat the oven to 325 degrees.

For the bottom layer:
2. Melt the butter and chocolate together over a double boiler. Whisk & remove from heat
3. Stir in the vanilla, espresso powder, & salt.
4. Whisk in the sugar.
5. Add the eggs one at a time, whisking after each addition.
6. Stir in the flour and nuts.
7. Scrape into a 13" X 9" pan that has been lined with parchment paper.

For the top layer:
1. Melt the chocolate and butter together over a double boiler. Whisk & remove from heat.
2. Whisk in the sugar, cream, salt, espresso powder and vanilla.
3. Add the egg and egg yolks one at a time, whisking well after each addition. Stir until smooth.
4. Spread evenly with an offset spatula over the bottom layer.
5. Bake for 25 to 30 minutes. A toothpick inserted in the center should have a bit of moist batter clinging to it. Do not over bake.
6. Cool to room temperature then cover and refrigerate to make cutting easier.

4 comments:

Vicki said...

Oh my gosh, espresso brownies! Count me in! Those leftover bits would be perfect with Haagen-Dazs coffee ice cream. Genious!

Mendy said...

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Boy do those look good.

faithy, the baker said...

These look wonderful!! I have to make these! Thanks for sharing! :)

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