Ingredients Jump to Instructions ↓

  1. 1/2c Heavy cream

  2. 1 c Granulated sugar

  3. 12 oz White chocolate -- ICING --

  4. 12 oz (2 3/4 cups) walnut pieces

  5. 2 c Sifted all-purpose flour

  6. 1/2ts Almond extract

  7. 2 ts Vanilla extract

  8. 4 c Sugar

  9. 1 ts Salt

  10. 8 lg (extra) eggs

  11. 2 tb Brewed coffee

  12. 12 oz Sweet butter

  13. 12 oz Semi-sweet chocolate*

  14. 6 oz Coarsely ground nuts

Instructions Jump to Ingredients ↑

  1. + Directions : * (Tobler(R), Lindt(R), or Nestles(R)) The ultimate indulgence! Use the middle rack of the oven. Preheat oven to 425. Butter bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour. For brownies, melt chocolate, butter and coffee on top of a double-boiler. Blend until smooth. In the bowl of an electric mixer, beat eggs, salt, sugar and extracts until light in color and creamy. Add melted chocolate to creamed mixture, then mix in the flour and fold in walnut pieces. Pour batter evenly into pans. Reduce oven to 375 and bake for 30 minutes. Test for doneness with a toothpick (center will come out clean and dry). Remove from oven and refrigerate immediately to cool. To make icing: in the top of a double-boiler, add white chocolate, chopped in pieces, sugar and cream. Heat until smooth; sugar should be completely melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to refrigerator for chocolate to set. Serve at room temperature, or freeze in trays, or serve individually by wrapping in saran wrap and foil. Yield: 4 8. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer


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