Double frosted brownies

 
                          DOUBLE-FROSTED BROWNIES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BATTER-----
    2       oz           Chocolate, unsweetened
                         -(2 squares)
      1/4   lb           Butter
    2       lg           Eggs
    1       c            Sugar
    1       t            Vanilla extract
      1/2   c            Flour
      1/4   ts           Salt
      1/2   c            Nuts, chopped
                         -(walnuts are traditional)
                         -----FIRST FROSTING-----
    1 1/2   c            Sugar
      1/3   c            Butter
      1/2   c            Half-and-half (also
                         -called light cream)
    1       t            Vanilla extract
                         -----SECOND FROSTING-----
    3       oz           Chocolate, unsweetened
                         -(3 squares)
 
   Pre-heat oven to 350 degrees F.  Melt about 2 oz of
   chocolate and the butter in a heavy saucepan, then let
   it cool. Be careful not to let the chocolate burn.
   
   Beat the eggs in a large bowl until they are blended.
   Add about 1 cup 200 g of sugar and mix well. Stir in
   chocolate-and-butter mixture. Mix until the chocolate
   is fully incorporated, with no streakiness. Add the
   vanilla, flour, salt and nuts. Stir just until the
   flour is incorporated; over-stirring will make a tough
   brownie.
   
   Spread the mixture in a greased pan, about 11 x 7
   inches, that is about 1 1/2 inches deep. Bake in
   pre-heated oven for 20 to 25 minutes. Cool in the pan
   on a rack. While it is cooling, follow these
   instructions to make the first frosting:
   
   Mix about 1 1/2 cups sugar, about 1/3 cup butter and
   about 1/2 cup of half-and-half in a heavy, medium-size
   saucepan.  Bring to a boil, then cook over moderate
   heat without stirring until a small amount of the
   mixture forms a soft ball when dropped in ice water,
   or it reaches 236 degrees F. on a candy thermometer.
   
   Remove from heat immediately and cool in a pan of
   ice-water until the candy is lukewarm. DANGER: melted
   sugar cools very slowly. You can burn yourself badly
   by testing it with your finger.
   
   Add about 1 teaspoon vanilla extract to the candy.
   Beat it until it is creamy and of a spreading
   consistency. This is most easily done with an electric
   mixer, although you can use a heavy wire whip. Spread
   the frosting over the brownies.
   
   Melt the remaining 3 oz chocolate and spread over the
   frosting just put on the brownies. Cover as evenly as
   possible. Cool for several hours in a refrigerator,
   then bring to room temperature and cut into pieces to
   serve.
   
   Be very careful when melting chocolate.  It burns
   easily.  A double boiler is probably the best way
   thing to use.
   
   It is critical to cook the first frosting to just the
   right point.  If cooked too little, it will be too
   thin to beat to a creamy consistency. If cooked too
   much, it will be too brittle. So keep a close eye on
   it; sugar tends to cook slowly to the soft-ball stage,
   then it cooks quickly.
   
   NOTES:
   
   *  Very rich brownies with double frosting -- This
   recipe is for people who like intense chocolate
   flavor.  The result is a brownie with a fondant
   frosting, covered with unsweetened chocolate.  They
   are very rich, with an interesting combination of
   textures.  This recipe is not for beginners.
   
   : Difficulty:  difficult.
   : Time:  a few hours preparation, several hours
   chilling and then warming : Precision:  measure
   ingredients carefully.
   
   : Jeff Lichtman
   : Relational Technology, Inc., Alameda, California, USA
   : {amdahl,sun}!rtech!jeff
      {ucbvax,decvax}!mtxinu!rtech!jeff
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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