Greatest Brownies in the World Recipe
From shecooks4u 14 years ago
- 40 minutes to make
- Serves 12
I found this recipe on AOL today. Looks good because of the topping and method. I know I will make it, because it looks better than the typical brownie. Let me know about the taste...will be making soon..enjoy.
Ingredients
- BROWNIES shopping list
- 3/4 cup (1 1/2 sticks) unsalted butter, plus more for coating foil shopping list
- 6 ounces unsweetened chocolate, chopped shopping list
- 1 2/3 cups sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1/4 teaspoon salt shopping list
- 3 large eggs shopping list
- 3/4 cup all-purpose flour shopping list
- 3 ounces bittersweet or semisweet chocolate, coarsely chopped shopping list
- 3/4 cup coarsely chopped walnuts shopping list
- frosting shopping list
- 2 cups heavy whipping cream shopping list
- 1/2 cup fresh mint sprigs, plus more for garnish shopping list
- 1/2 cup finely chopped bittersweet or semisweet chocolate shopping list
How to make it
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Line a 9-inch square baking pan with 2-inch-high sides with foil. Butter the foil.
- Stir 3/4 cup of the butter and the 6 ounces of unsweetened chocolate in a large bowl set over a medium saucepan of simmering water until melted and smooth. Cool until mixture is nearly room temperature.
- Whisk in the sugar, vanilla and salt. Whisk in the eggs 1 at a time. Stir in the flour just until blended.
- Stir in the 3 ounces of bittersweet chocolate and the walnuts.
- Transfer the batter to the prepared pan.
- Bake until a tester inserted into the center comes out with moist crumbs
- attached, about 30 minutes. Cool the brownies on a rack.
- Combine 1/2 cup of the cream and 1/2 cup of the mint in a small saucepan and bring to a simmer over medium-high heat, muddling and stirring often.
- Place the finely chopped chocolate in a medium bowl. Set a strainer over the chocolate in the bowl. Pour the minted cream through the strainer and over the chocolate; discard the mint leaves.
- Stir until the chocolate melts and the mixture is well blended. Cool to room temperature.
- Whip the remaining 1 1/2 cups of cream in a large bowl until soft peaks form.
- Gradually fold the chocolate mixture into the whipped cream until well blended but still light and airy.
- Using the foil as an aid, lift the brownie from the pan. Remove the foil.
- Cut the brownies into squares. Spoon the frosting generously atop the brownies.
- Garnish with fresh mint and serve.
The Rating
Reviewed by 6 people-
Nice receipe,make simular with gnosh topping.5!Always add instant expresso to the batter makes it really choclaty.
lanabade
in Goshen loved it
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nice share!
midgelet
in Whereabouts loved it
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ooo yeah definately gonna try this one! thanks for the recipe
gimmecake
in Gold Coast loved it
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