Two color chocolate brownies

Yield: 1 servings

Measure Ingredient
12 ounces Semi-sweet chocolate*
12 ounces Sweet butter
2 tablespoons Brewed coffee
8 larges (extra) eggs
1 teaspoon Salt
12 ounces White chocolate
1 cup Granulated sugar
4 cups Sugar
2 teaspoons Vanilla extract
½ teaspoon Almond extract
2 cups Sifted all-purpose flour
12 ounces (2 3/4 cups) walnut pieces
½ cup Heavy cream
6 ounces Coarsely ground nuts



* (Tobler(R), Lindt(R), or Nestles(R)) The ultimate indulgence!

Use the middle rack of the oven. Preheat oven to 425ø. Butter bottom and sides of two 13 x 9 x 2-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 375ø 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.

Serve at room temperature, or freeze in trays, or serve individually by wrapping in saran wrap and foil.

Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.

Randy Shearer

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