Berthas Famous Brownies Joseph Rose Recipes

BERTHA'S FAMOUS BROWNIES (JOSEPH ROSE)

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!

KATHARINE HEPBURN'S BROWNIES

Steps:

• Heat oven to 325 degrees.
• Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
• In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
• Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

NEW CLASSIC BROWNIES

Steps:

• Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
• Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
• Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.

THE PALMER HOUSE BROWNIE

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.