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Receta Maida Heatter's Palm Beach Brownies (Modified)
by Global Cookbook

Maida Heatter's Palm Beach Brownies (Modified)
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Ingredientes

  • 8 x 1 ounce squares unsweetened chocolate
  • 1 c. Butter, unsalted
  • 5 lrg Egg
  • 1 Tbsp. Vanilla extract
  • 1 tsp Almond extract
  • 1/4 tsp Salt
  • 2 1/2 Tbsp. Instant coffee pwdr (not granules, they do not dissolve)
  • 3 3/4 c. Granulated sugar
  • 1 2/3 c. All-purpose flour, sifted
  • 8 ounce Walnut halves or possibly large pcs (2 generous c.)
  • 1/2 c. Red chile pwdr (to taste)
  • 1/4 c. Habanero chile pwdr (to taste)

Direcciones

  1. Line a 13x9x2-inch baking pan with foil; grease. Heat chocolate and butter in top of double boiler over warm water over medium heat, or possibly in a 4- to 6-c. heavy saucepan over very low heat, stirring occasionally to mix.
  2. Remove from heat. In a large bowl beat Large eggs, extracts, salt, instant coffee and the sugar for 10 min with electric mixer at high speed. With mixer at low speed beat in chocolate mix just till mixed. Add in flour; beat only till mixed. Stir in nuts. Turn into prepared pan; smooth top. Bake in bottom third of preheated 425 deg F oven 35 min, reversing pan front to back after 15 min to insure even baking. When done, cake will have a thick, crisp crust but a pick inserted in the center will come out wet and covered with chocolate. Don't bake any longer. Let stand at room temperature till cold. Cover with a rack or possibly cookie sheet; invert. Remove pan and foil; turn cake right side up. Let stand at room temperature 6 to 8 hrs, preferably overnight, or possibly chill a few hrs before cutting.
  3. Using a serrated knife, trim edges if too dark then cut cake into 16 huge, or possibly 24 extra-large, or possibly 48 small squares, wiping knife blade with a damp cloth after each cut. Wrap individually or possibly store in an airtight container with waxed paper between layers.