Chocolate Without End Brownies

Don't let chocolate cravings force you to hurry. Chocolate burns easily, so we break it into bits and melt it in a double boiler. Chocolate can 'seize' or turn pasty if overheated. Heed this dire warning, all ye who love your chocolate: be patient.

• 12 ounces unsalted butter (1-1/2 sticks)
• 4 ounces unsweetened chocolate, broken into bits
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 tablespoons coffee flavored liqueur
• 3 large eggs, lightly beaten
• 1-1/4 cups sugar
• 3/4 cup all-purpose flour
• 2-1/2 ounces semisweet chocolate pieces
• 1/2 cup chopped walnuts
• Confectioners sugar for dusting

METHOD

Equipment: One 9-inch square baking pan.

Preheat oven to 350° F.

Line baking pan with parchment paper, being sure to cover the sides of the pan, not just the bottom.

Melt butter and chocolate in top of a double boiler, stirring with a whisk to combine. When melted, stir in allspice and nutmeg. Let cool and stir in coffee liqueur. Do not stir in when chocolate is hot or the chocolate will clump into a paste ('seize').

When cool, transfer to a large bowl. Whisk in eggs and sugar. When well mixed, stir in flour. Blend well and fold in semisweet chocolate pieces and walnuts.

Using a rubber spatula, scrape batter into baking pan. Cook in preheated oven at 350° F for 25 - 35 minutes or until tester comes out clean.

Cool in pan 5 minutes on a wire rack. While still warm, sprinkle with confectioners sugar. After 5 minutes, invert pan to remove brownies, pull off parchment paper, and quickly return right side up. Slice when ready to serve.

Yield: 10 to 12 brownies, large enough for the most profoundly committed chocolate lover.

tip:You can use an orange liqueur instead of a coffee flavored one. If so, omit the nutmeg, and increase the allspice to 1/2 teaspoon.

Contributor: inmamaskitchen.com

more cookies

 

top of page