PALM BEACH BROWNIES
From Maida Heatter's Book of Great Chocolate Desserts. Maida says, "These are the biggest, thickest, gooiest, chewiest, darkest, sweetest, mostest-of-the-most chocolate bars with an almost wet middle and a crisp-crunchy top." It is best to bake these a day before - they cannot be cut into bars when they are too fresh. The instructions may seem long, but Maida Heatter is very detailed! If you read through them, you will see how quickly the recipe goes!
Provided by Juenessa
Categories Bar Cookie
Time 1h15m
Yield 32 serving(s)
Number Of Ingredients 11
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.
PALM BEACH BROWNIES WITH CHOCOLATE-COVERED MINTS
From Maida Heatter's Brand-New Book of Great Cookies, October 1995. When you look at all the steps to make these brownies, it might seem overwhelming, but Maida is very specific and these directions will actually go pretty fast.
Provided by Juenessa
Categories Bar Cookie
Time 1h15m
Yield 6 1/2 Pounds of Brownies, 32 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees F.
- Line a 9 by 11 by 2-inch pan as follows: Invert the pan and center a 17-inch length of aluminum foil, shiny side down, over the.
- pan.
- With your hands, press down on the sides and corners of the foil to shape it to the pan.
- Remove the foil.
- Turn the pan right side up and place the foil in the pan and very carefully press it into place in the pan.
- Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven. When the butter is melted use a pastry brush or a piece of crumpled plastic wrap to spread the butter all over 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- to 6-cup heavy saucepan over low heat.
- Stir occasionally, until the chocolate and butter are melted.
- Stir to mix.
- Remove from the heat and set aside.
- Break the walnuts into large pieces; set aside.
- In the large bowl of an electric mixer beat the eggs with the vanilla and almond extracts, salt, espresso, and sugar at high speed for 10 minutes.
- On low speed add the chocolate mixture (which may still be warm) and beat only until mixed.
- Then add the flour and again beat on low speed only until mixed.
- Remove the bowl from the mixer.
- Stir in the nuts.
- Pour half the mixture (about 3 1/2 cups) into the prepared pan and smooth the top.
- Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer.
- Cut some mints to fill in large spaces on the edges. (You will not use all the mints.).
- Pour the remaining chocolate mixture all over the pan and smooth the top.
- Bake for 35 minutes reversing the pan front to back once during baking to ensure even baking.
- At the end of 35 minutes the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out.
- wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.
- Remove the pan from the oven; let stand until cool.
- Cover the pan with a cookie sheet and invert the pan and the sheet.
- Remove the pan and the foil lining.
- Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up.
- Now the cake must be refrigerated for a few hours or overnight before it is cut into bars.
- When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight - try both.
- Pack in an airtight box, or wrap individually in clear cellophane, wax.
- paper, or foil.
- These freeze perfectly and can be served very cold or at room temperature.
- Maida's notes: When you remove the cake from the pan you might see burned edges.
- (You might not - it depends on the pan.) If you do, you can leave them on or cut them off. She cuts them off, but has friends who say this is the best part.
Nutrition Facts : Calories 261.6, Fat 15.1, SaturatedFat 6.6, Cholesterol 48.3, Sodium 32, Carbohydrate 31.7, Fiber 1.8, Sugar 23.8, Protein 3.8
PALM BEACH BROWNIES WITH CHOCOLATE-COVERED MINTS
Adapted excerpt from Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995). Heatter found the original recipe for these brownies in a Palm Beach, Florida, newspaper. "It came from a local deli," she remembered. She tinkered with it and, in this version, added chocolate-covered mints. "I love the way they don't...
Provided by Jason Koch
Categories Other Desserts
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425°. Line a 9" × 13" × 2" pan as follows: Invert the pan and center a 17" length of aluminum foil, shiny side down, over the pan. With your hands, press down on the sides and corners of the foil to shape it to the pan. Remove the foil. Turn the pan right side up. Place the foil in the pan and very carefully press it into place in the pan. Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven. When the butter is melted, use a pastry brush or a piece of crumbled plastic wrap to spread the butter all over the foil. Set the prepared pan aside.
- 2. Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4- to 6-cup heavy saucepan over low heat. Stir occasionally, until the chocolate and butter are melted. Stir to mix. Remove from heat and set aside.
- 3. In the large bowl of an electric mixer, beat the eggs, vanilla and almond extracts, salt, espresso powder, and sugar at high speed for 10 minutes. On low speed, add the chocolate mixture (which may still be warm) and beat only until mixed. Then add the flour and again beat on low speed only until mixed. Remove the bowl from the mixer. Stir in the walnuts.
- 4. Pour half the mixture (about 3½ cups) into the prepared pan and smooth the top. Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer. Cut some mints to fill in large spaces on the edges. (You will not use all the mints. There will be some left over.) Pour the remaining chocolate mixture into the pan and smooth all over.
- 5. Bake for 35 minutes, reversing the pan front to back once during baking to ensure even baking. At the end of 35 minutes, the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.
- 6. Remove the pan from the oven; let stand until cool. Cover the pan with a cookie sheet and invert the pan and the sheet. Remove the pan and the foil lining. Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up. Now, the cake must be refrigerated for a few hours or overnight before it is cut into bars.
- 7. When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight-try both. Cut the cake into quarters. Cut each quarter in half, cutting through the long sides. Finally, cut each piece into 4 bars, cutting through the long sides. (I think these brownies are better in narrow bar shapes than in squares.) Pack brownies in an airtight box or wrap individually in clear cellophane, wax paper, or foil. They freeze perfectly and can be served very cold or at room temperature.
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- Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees. Line a 9x13x2-inch metal pan with nonstick foil or parchment paper.
- Melt the butter in a heavy saucepan. When almost melted, reduce heat to low and add chocolate. Stir until chocolate is very soft, then remove from heat and let chocolate melt in the residual heat of the butter.
- In the bowl of a stand mixer, beat the eggs with the vanilla and almond extracts, salt, espresso and sugar at high speed for 10 minutes. On low speed, add the chocolate mixture and beat only until mixed. Remove the bowl from the mixer and stir in the flour and the nuts.
- Pour the batter into the prepared pan. Bake for 35 minutes, reversing the pan from front to back once to ensure even baking (Maida covers her brownies loosely with foil halfway through to prevent burning, but I didn't). At the end of 35 minutes, the brownies will have a firm crust, but when tested with a toothpick will appear underbaked. Take them out anyway.
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- Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees. Line a 9x13x2-inch metal pan with nonstick foil or parchment paper.
- Melt the butter and chocolate together in a saucepan set over low heat or in a microwave-safe bowl, using 50% power and stirring every 30 seconds.
- In the bowl of a stand mixer fitted with a whisk, beat the eggs with the vanilla, salt, coffee and sugar at high speed for 10 minutes. On low speed, add the chocolate mixture and beat only until mixed. Stir in the flour using lowest speed of mixer, then remove from mixer and stir in the nuts.
- Pour the batter into the prepared pan. Bake for 35 minutes, reversing the pan from front to back once to ensure even baking. Halfway though, lay a sheet of heavy duty foil over the top of the brownies to prevent the top from burning. At about 25 minutes the brownies will start to smell really good and you might be tempted to take them out, but try to hold out and keep them in the whole 35 minutes. If your oven is calibrated properly, you won’t overbake them.
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