Palm Beach Brownie Recipes

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
• Line a 9 x 13 x 2 inch pan as follows:.
• Invert the pan and cover the pan with a long piece of aluminum foil.
• Using your hands, press down on the foil around the sides and the corners to shape it like the pan.
• Remove the foil.
• Turn the pan right side up, and place the foil in the pan.
• Butter the foil with soft or melted butter. The easiest way is to:.
• Place a piece of butter in the pan and place the pan in the oven while it is warming up.
• When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil.
• Set the prepared pan aside.
• Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat.
• Stick occasionally until the chocolate and the butter are melted.
• Stir to mix.
• Remove from the heat and set aside.
• In the large bowl of an electric mixer, beat the following for 10 minutes at high speed:.
• eggs, vanilla, almond extact, salt, dry instant coffee, and sugar.
• On low speed, add the chocolate mixture and beat until mixed.
• Add the flour and again beat only until mixed.
• Remove from the mixer and stir in the nuts.
• Turn into the prepared pan and smooth the top.
• Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking.
• At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
• Remove the cake from the oven and let stand at room temperature until cool.
• Cover with a rack or a cookie sheet and invert.
• Remove the pan and the foil lining.
• Cover with a cookie sheet and invert again, leaving the cake right side up.
• Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
• Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
• Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut.
• Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.

Steps:

• Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees F.
• Line a 9 by 11 by 2-inch pan as follows: Invert the pan and center a 17-inch length of aluminum foil, shiny side down, over the.
• pan.
• With your hands, press down on the sides and corners of the foil to shape it to the pan.
• Remove the foil.
• Turn the pan right side up and place the foil in the pan and very carefully press it into place in the pan.
• Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven. When the butter is melted use a pastry brush or a piece of crumpled plastic wrap to spread the butter all over the foil.
• Set the prepared pan aside.
• Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4- to 6-cup heavy saucepan over low heat.
• Stir occasionally, until the chocolate and butter are melted.
• Stir to mix.
• Remove from the heat and set aside.
• Break the walnuts into large pieces; set aside.
• In the large bowl of an electric mixer beat the eggs with the vanilla and almond extracts, salt, espresso, and sugar at high speed for 10 minutes.
• On low speed add the chocolate mixture (which may still be warm) and beat only until mixed.
• Then add the flour and again beat on low speed only until mixed.
• Remove the bowl from the mixer.
• Stir in the nuts.
• Pour half the mixture (about 3 1/2 cups) into the prepared pan and smooth the top.
• Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer.
• Cut some mints to fill in large spaces on the edges. (You will not use all the mints.).
• Pour the remaining chocolate mixture all over the pan and smooth the top.
• Bake for 35 minutes reversing the pan front to back once during baking to ensure even baking.
• At the end of 35 minutes the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out.
• wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.
• Remove the pan from the oven; let stand until cool.
• Cover the pan with a cookie sheet and invert the pan and the sheet.
• Remove the pan and the foil lining.
• Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up.
• Now the cake must be refrigerated for a few hours or overnight before it is cut into bars.
• When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight - try both.
• Pack in an airtight box, or wrap individually in clear cellophane, wax.
• paper, or foil.
• These freeze perfectly and can be served very cold or at room temperature.
• Maida's notes: When you remove the cake from the pan you might see burned edges.
• (You might not - it depends on the pan.) If you do, you can leave them on or cut them off. She cuts them off, but has friends who say this is the best part.