Wednesday, April 26, 2006

The Super-Killer Choc-A-Licious Fudgy Almond Brownies That No One Wanted

I simply do not believe it.

Two days ago, as part of my on-going bake sale, I put out a plate of the most killer, unfathomably delicious fudge brownies I have ever made. Really, this is high praise. They were soft, fudgy, and nutty, with a chocolate density that is surely illegal in many states. They were the best, and a steal at 50 cents a bar.

I sold 2.

Today, I put out a batch of fairly standard, crunchy chocolate chips. Sold all of them.

*Shakes head in befuddlement*

Anyway, here is the recipe for the super-killer choc-a-licious fudgy almond brownies that no one wanted (mostly from Nick Malgieri's How to Bake). Please, someone, somewhere, enjoy them.

Makes 24 squares

The Dough
1 1/2 sticks butter, softened
3/4 cup granulated sugar
3 egg yolks
1/3 cup unsweetened coca powder
1 1/2 cups flour

The Filling
1/2 cup light corn syrup
1 cup packed brown sugar
1/2 stick butter
1/2 cup heavy cream
1/2 cup chocolate chips
3 cups chopped almonds (or another nut)

The Drizzle of White Chocolate
1/4 cup white chocolate chips
1/2 tsp oil

Preheat oven to 350 degrees, with rack at the lowest level. Line a 13" x 9" x 2" pan with foil.

First, make the dough. Cream the butter and sugar until it is light and smooth, then beat in the yolks, one at a time, mixing between each to make the batter smooth. Mix the coca and flour, then mix them into the butter mixture gently. Press the dough into the bottom of the pan.

Next, make the filling. This requires a little work, but it's worth it. Mix the corn syrup and brown sugar together in a large sauce pan over medium heat. Bring to a boil, then add the butter and cream. Bring to a boil again, then lower the heat and simmer for about 2 minutes, stirring every so often. (After about 2 minutes, the syrup should be about 230 degrees on a candy thermometer. I didn't actually use one, though, and it worked out just fine.)

Remove from heat and stir in the chocolate until it is melted, then stir in the nuts.

Pour the syrup into the pan and smooth the top.

Bake for about 30 minutes. The filling should be bubbling when you pull it out of the oven. Allow to cool (for a very long time - really, it must be very cool). Then place a cookie sheet on top of the pan, flip it over, remove the pan, and pull off the foil. Using another cookie sheet, flip the bars over again so the nut side is up.

To make the white chocolate drizzle, melt the white chocolate chips and the oil in a bowl. (I just put them in the microwave, since my microwave and I have An Understanding, but you could use a double boiler.) Take a plastic bag and cut the tip off one of the ends. Scoop the melted chocolate into the bag, and squeeze out onto brownie top. (I'm just learning how to do this - I'm sure a pro could make these look much better)

Allow the white chocolate to cool. Cut into squares.

These are even better on the next day, so I recommend setting them aside - if you can.

1 comment:

Acme Instant Food said...

Ship those brownies out to Los Angeles! I'll take em!