|¾ cup||Dark brown sugar|
|¾ cup||Unsweetened Dutch cocoa; lightly packed|
|5 teaspoons||Instant espresso powder|
|1⅔ cup||Warm water|
|1½ tablespoon||Vanilla extract|
|1 cup||All-purpose flour|
|¼ cup||Unsweetened Dutch cocoa; lightly packed|
|2 teaspoons||Baking powder|
|¼ cup||(1/2 stick) unsalted butter; melted|
|¾ teaspoon||Vanilla extract|
|1 cup||Chopped walnuts; toasted|
FOR SYRUP: Combine first 4 ingredients in smail saucepan. Gradually whisk in 1-⅔ cups warm water and vanilla. Bring to simmer over low heat, whisking often.
(Can be made 2 days ahead. Caver and refrigerate. Rewarm over low heat before continuing.)
FOR BROWNIE: Preheat oven to 325F. Grease 8x8x2-inch baking pan with shortening. Whisk first 5 ingredients in large bowl to blend. Mix in buttermilk, butter and vanilla, then walnuts (baker wail be thick) Spread in prepared pan Pour syrup over brownie layer.
Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to rack and cool 10 minutes.
Cut dessert into squares. Serve warm, accompanied by optional whipped cream. mc-PER SERVING: 235CAL, 8.9G fat (31⅕% cff). without whipped cream.
>From "Comfort Food at its Best," by Michael McLaughlin for Bon Appetit 98-Feb:p.57. Michael McLaughlin is a cookbook author who lives in Santa Fe.
His most recent book is All on the Grill (HarperCollins, 1997). MENU: Large chopped salad, Pork and Ham Loaf [R], Mashed Potatoes with Carrots [R], corn bread, buttered peas, and optional Warm Walnut Brownie Pudding for Dessert. Said to serve 6 to 8; full menu could serve 12.
Notes: Rich brownies are baked with a chocolate syrup that sinks to the bottom and thickens into a fudge sauce, creating a luscious layering of textures. Serves 6 or more.
: >from kitPAT-hanneman phannema@...
Recipe by: Michael McLaughlin (1998-Feb) Bon Appetit* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 12, 1998
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