BROWNIES-1() - DOUBLE-FROSTED BROWNIES

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 vey rich, with an intersting combination of textures. This recipe is not for beginners.

INGREDIENTS (1 dozen)

BATTER

60 g (2 oz)

unsweetened chocolate (2 squares)

120 g (¼ lb)

butter

(2)

eggs (large)

200 g (1 cup)

sugar

5 ml (1 tsp)

vanilla extract

50 g (½ cup)

flour

1 ml (¼ tsp)

salt

60 g (½ cup)

chopped nuts (walnuts are traditional)

FIRST FROSTING

300 g (1½ cups)

sugar

80 g (1/3 cup)

butter

12 cl (½ cup)

half-and-half (also called light cream)

5 ml (1 tsp)

vanilla extract

SECOND FROSTING

90 g (3 oz)

unsweetened chocolate (3 squares)

PROCEDURE

(1)

Pre-heat oven to 175°C .

(2)

Melt 60 g of chocolate and the butter in a heavy saucepan, then let it cool. Be careful not to let the chocolate burn.

(3)

Beat the eggs in a large bowl until they are blended. Add 200 g of sugar and mix well.

(4)

Stir in chocolate-and-butter mixture. Mix until the chocolate is fully incorporated, with no streakyness. Add the vanilla, flour, salt, and nuts. Stir just until the flour is incorporated; overstirring will make a tough brownie.

(5)

Spread the mixture in a greased 30\(17 cm pan that is 4 cm deep. Bake in pre-heated oven for 20 to 25 minutes.

(6)

Cool in the pan on a rack. While it is cooling, follow these instructions to make the first frosting:

(7)

Mix 300 g sugar, 80 g butter, and 12 cl of half-and-half in a heavy, medium-size saucepan.

(8)

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 113°C on a candy thermometer.

(9)

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.

(10)

Add 5 ml 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.

(11)

Spread the frosting over the brownies.

(12)

Melt the remaining 90 g chocolate, and spread over the frosting just put on the brownies. Cover as evenly as possible.

(13)

Cool for several hours in a refrigerator, then bring to room temperature and cut into pieces to serve.