Two Color Chocolate Brownies
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Brownies | |||
| 12 | ounces |
chocolate
|
|
| 12 | ounces |
butter, unsalted
|
|
| 2 | tablespoons |
coffee
|
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 12 | ounces |
walnuts
|
|
| Icing | |||
| 12 | ounces |
white chocolate
|
|
| 1 | cup |
sugar
granulated |
|
| ½ | cup |
heavy whipping cream
|
|
| 6 | ounces |
nuts
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Brownies | |||
| 346.8 | ml/g |
chocolate
|
|
| 346.8 | ml/g |
butter, unsalted
|
|
| 3E+1 | ml |
coffee
|
|
| 5 | ml |
salt
|
|
| 946 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 346.8 | ml/g |
walnuts
|
|
| Icing | |||
| 346.8 | ml/g |
white chocolate
|
|
| 237 | ml |
sugar
granulated |
|
| 118 | ml |
heavy whipping cream
|
|
| 173.4 | ml/g |
nuts
ground |
|
Directions
Use the middle rack of the oven.
Preheat oven to 425 degrees F. Butter bottom and sides of two 13x9x2-inch aluminum pans, and dust lightly with flour.
For brownies, melt chocolate, butter and coffee on top of a double-boiler.
Blend until smooth.
In the bowl of an electric mixer, beat eggs, salt, sugar and extracts until light in color and creamy.
Add melted chocolate to creamed mixture, then mix in the flour and fold in walnut pieces.
Pour batter evenly into pans.
Reduce oven to 375℉ (190℃). and bake for 30 minutes.
Test for doneness with a toothpick (center will come out clean and dry).
Remove from oven and refrigerate immediately to cool.
To make icing: in the top of a double-boiler, add white chocolate, chopped in pieces, sugar and cream.
Heat until smooth; sugar should be completely melted.
Pour over cooled brownies. Sprinkle walnuts on top.
Return to refrigerator for chocolate to set.
