Maida Heatters Palm Beach Brownie Recipes

MAIDA HEATTER'S PALM BEACH BROWNIE

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 400F. Carefully line a 9x13" baking pan with aluminum foil, shiny side up. Place 2T butter into prepared pan. Place pan in oven for 1 to 2 minutes to melt butter, then brush melted butter evenly across bottom of foil-lined pan. In a microwave oven, combine chocolate with remaining 1 cup butter, stirring occasionally, until chocolate and butter have melted and are thoroughly combined and smooth. Remove from heat and set aside to cool to room temperature. In the bowl of an electric mixer on low speed, beat eggs, vanilla extract, almond extract, salt, espresso powder and sugar for 1 minute. Increase speed to medium-high and beat for 9 additional minutes. Scrape bottom and sides of bowl, reduce speed to medium, add cooled chocolate-butter mixture and mix until combined. Reduce speed to low, add flour and mix until just combined. Stir in nuts. Scrape batter evenly into prepared pan and smooth the top with a rubber spatula. Bake for 16 mins, then rotate pan halfway. Cover pan loosely with aluminum foil and continue baking for another 16 mins. At this point, the brownies should be pulling away from the pan's edges and the top should have developed a few modest cracks. The brownies should have a thick, crisp crust, but if you insert a toothpick in the middle, it will come out wet. If no cracks have appeared, remove aluminum foil cover and bake an additional minute (up to three minutes, checking after each minute). Do not overbake. Remove from oven, transfer pan to a wire rack and cool to room temperature. Cover with aluminum foil and freeze at least overnight. When ready to serve, thaw brownies. Remove the aluminum foil layer, leaving brownies right-side up. Using a serrated knife, trim the dark, dry edges and cut brownies into squares. Store in air-tight container.

PALM BEACH BROWNIES

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.