Berthas Famous Brownies Joseph Rose Recipes

Steps:

• Preheat oven to 300*F.
• Melt chocolate and butter in a double boiler (the bowl sits ABOVE the simmering water in the pan below). Mix all the dry ingredients (except the walnuts) together in a bowl. When chocolate has melted, add to the dry ingredients and stir for 4-5 minutes. Add in the 4 eggs and mix. Pour into a non-stick 9x13 baking pan. Sprinkle crushed walnuts over top (if using) and lightly press into top of batter.
• Bake in preheated oven for 30-40 minutes.You will be able to tell when they are done when the edges get a little crispy and they have risen about an inch.
• *Note: Even if the brownies are baked properly, the "tooth pick test" will still show it to be "gooey" and not come out cleanly. This is because of the richness of the mixture.
• Remove brownies from the oven and allow to cool at least 30 minutes before glazing.
• Once they have cooled, start the glaze. Whisk the water, preserves and gelatin in a sauce pan. Mix thoroughly and heat to a boil. Boil for 2 minutes. While the glaze is hot, use a pastry brush and apply a thick layer of the glaze to the top of brownies. Let sit.
• *Note: It is easier to slice the brownies if you put the pan in the freezer for a few of hours after glazing. This is the hardest part of the recipe -- the waiting!
• Cut into squares and enjoy!

Steps:

• Preheat the oven to 350°F.
• Line an 8-inch square pan with aluminum foil.
• Place bittersweet chocolate, unsweetened chocolate and butter in a large microwave-safe bowl. Microwave for 2-3 minutes, stirring every 30 seconds (don't skip this step or the chocolate will scorch!) until mixture is melted. Cool to lukewarm (don't skip this step either or the eggs will curdle!).
• Once mixture is cooled, stir in the sugar, pinch of salt, and vanilla until combined.
• Beat in the eggs by hand, one at a time.
• Add the flour and stir energetically for 3-5 minutes until the batter is thick, smooth, and 'dry'. It will look curdled at first and may have some separated liquid, but if you stir it thoroughly it will reach the correct consistency. (This step is the most important to ensure the brownies have the perfect consistency!).
• Scrape the batter into the prepared pan and bake until the center feels almost set (with a few dry crumbs when tested), about 20-30 minutes. Do not overbake!
• Let the brownies cool completely in the pan before serving. (Note: These brownies will 'mature' and improve in flavor and texture the following day or two after baking. Don't eat them all the first day and you will see what I mean!).
• These brownies can be stored, tightly covered with aluminum foil, at room temperature for up to a week.
• Enjoy!

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
• Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine sugar and flour in a medium bowl.
• Add chocolate mixture to sugar mixture and mix well, about 4 to 5 minutes. Mix in eggs and vanilla extract.
• Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing down slightly into the batter.
• Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
• Mix water, apricot preserves, and unflavored gelatin in a saucepan to make the glaze. Mix thoroughly and bring to a boil for 2 minutes.
• Remove brownies from the oven and allow to cool for 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.