Greenwich Village Brownies
May 15, 2012 19:47:02 GMT -5
Post by PrisonerOfHope on May 15, 2012 19:47:02 GMT -5
These are sort of a cross between a caramel and a brownie....
Greenwich Village Brownies
2 cups unsifted all-purpose flour
1/4 teaspoon salt
6-8 ounces unsweetened chocolate
1/2 pound butter
1 teaspoon vanilla extract
2 cups granulated sugar
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
6 eggs
3 cups (10 ounces) pecan halves or large pieces, or two cups roughly chopped dark chocolate, or a combination.
Adjust a rack one-third up from the bottom of the oven and preheat to 350 degrees. Grease a 15-1/2? x 10-1/2? jelly roll pan. Line it with a large piece of wax paper, butter the paper, and dust it lightly all over with flour. Invert the pan to shake out excess flour.
Measure the flour before sifting, then sift it together with the salt and set aside. Melt the chocolate in the top of a small double boiler over hot water on moderate heat. Stir until smooth, remove the top of the double boiler, and set aside.
In the large bowl of an electric mixer cream the butter. Add the vanilla and the granulated and brown sugars. Beat to mix well. Add the corn syrup and beat until smooth. Add the eggs one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour, scraping the bowl as necessary with a rubber spatula and beating until smoothly mixed. Stir in 2 cups of the nuts reserving one cup for the top.
Turn the mixture into the prepared pan and spread to make a smooth layer. (The pan will be filled to the top.) Sprinkle the top with the remaining nuts. Bake for 40 to 45 minutes until a toothpick inserted in the center of the cake comes out clean but not dry. Cool in the pan for 30 minutes. Then cover with a large rack or cookie sheet and invert. Remove the pan and the wax paper. Cover with a large rack and invert again, leaving the cake right side up to cool completely.
It is easier to cut these brownies if they stand at room temperature overnight (covered with foil or plastic wrap) or if they are chilled first. Cut off any burnt edges before you cut the brownies into bars; it’s easier to cut the burnt edges off when the cake is upside down. One thing to note is that these brownies don’t have a glossy top like many brownies do. I compensated for this with a light dusting of powdered sugar.
Greenwich Village Brownies
2 cups unsifted all-purpose flour
1/4 teaspoon salt
6-8 ounces unsweetened chocolate
1/2 pound butter
1 teaspoon vanilla extract
2 cups granulated sugar
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
6 eggs
3 cups (10 ounces) pecan halves or large pieces, or two cups roughly chopped dark chocolate, or a combination.
Adjust a rack one-third up from the bottom of the oven and preheat to 350 degrees. Grease a 15-1/2? x 10-1/2? jelly roll pan. Line it with a large piece of wax paper, butter the paper, and dust it lightly all over with flour. Invert the pan to shake out excess flour.
Measure the flour before sifting, then sift it together with the salt and set aside. Melt the chocolate in the top of a small double boiler over hot water on moderate heat. Stir until smooth, remove the top of the double boiler, and set aside.
In the large bowl of an electric mixer cream the butter. Add the vanilla and the granulated and brown sugars. Beat to mix well. Add the corn syrup and beat until smooth. Add the eggs one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour, scraping the bowl as necessary with a rubber spatula and beating until smoothly mixed. Stir in 2 cups of the nuts reserving one cup for the top.
Turn the mixture into the prepared pan and spread to make a smooth layer. (The pan will be filled to the top.) Sprinkle the top with the remaining nuts. Bake for 40 to 45 minutes until a toothpick inserted in the center of the cake comes out clean but not dry. Cool in the pan for 30 minutes. Then cover with a large rack or cookie sheet and invert. Remove the pan and the wax paper. Cover with a large rack and invert again, leaving the cake right side up to cool completely.
It is easier to cut these brownies if they stand at room temperature overnight (covered with foil or plastic wrap) or if they are chilled first. Cut off any burnt edges before you cut the brownies into bars; it’s easier to cut the burnt edges off when the cake is upside down. One thing to note is that these brownies don’t have a glossy top like many brownies do. I compensated for this with a light dusting of powdered sugar.
