West Tenth Street Brownies Recipes
WEST TENTH STREET BROWNIES
This is another recipe from my favorite baker Nick Malgieri. His note: This recipe got its name because I found it in Greenwich Village a few blocks from where I live. As I walked east on Tenth Street, I saw a yellowed index card lying on the sidewalk. When I picked it up I saw written in a spidery hand in blue fountain pen ink a recipe for "The Best Brownie's [sic] in the World." Well, I put it aside in a miscellaneous recipe file, and a few months later I tried it. They turned out to be sensational and certainly a contender for the title. Note: Makes 1 9X13X2" pan, about 24 2" brownies PLEASE NOTE: The preparation time does NOT include the time it takes to cool the batter before baking.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 55m
Yield 24 2
Number Of Ingredients 9
Steps:
- You will need:.
- 1 9X13X2" buttered pan, and lined with buttered parchment or foil.
- Set a rack in the middle level of the oven, and preheat to 350.
- In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat, and stir constantly until the chocolate melts.
- In a large bowl, whisk the eggs with the salt and vanilla, just until mixed.
- Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture.
- Switch to a rubber spatula, and fold in the flour.
- Set the batter aside until it has cooled to room temperature (test it with your fingertip).
- Fold in the chocolate chips and nuts.
- Scrape the batter into the prepared pan, and smooth the top with an offset spatula.
- Bake the brownies for about 30-35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack.
- Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut.
- Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away.
- Use a ruler to mark, then cut the brownies into 2" squares.
- For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.
Nutrition Facts : Calories 246.8, Fat 15.8, SaturatedFat 7.8, Cholesterol 55.6, Sodium 62.9, Carbohydrate 26.8, Fiber 1.6, Sugar 20.8, Protein 2.8
WEST COAST BROWNIES
I think I picked this recipe up from one of Maida Heatter's books. Wherever it came from, these are lovely, sophisticated brownies that have a kiss of espresso flavor, making them a perfect adult treat and a sure thing for garnering compliments.
Provided by DeSouter
Categories Bar Cookie
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Line a 9 x 13" baking pan with aluminum foil and spray with Pam.
- Cream butter, sugars, beating well.
- Add eggs, Kahlua, vanilla and espresso powder.
- Add chocolate, then dry ingredients, nuts and chocolate chips.
- Turn mixture into the prepared baking pan.
- Bake at 375 degrees farenheit for 25 minutes. The brownies will feel very soft when done. DO NOT OVERBAKE.
- Let brownies cool in pan for 15 minutes then move to cool on a wire rack.
- Wrap each brownie in wax paper, cellophane or fancy foil squares found in the candy making section.
Nutrition Facts : Calories 456.3, Fat 27.5, SaturatedFat 14.5, Cholesterol 81.6, Sodium 129.7, Carbohydrate 50.7, Fiber 2.5, Sugar 35, Protein 5.3
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