Cristina's Brownies

Title:
Cristina's Brownies

Yield:
1 Servings

Categories:
Desserts,
Brownies




Ingredients:





     1 lb Walnut halves or large


          Pieces


 1 1/4 c  Unsifted cocoa powder


 1 1/4 c  Unsifted all-purpose flour


   1/2 ts Salt


    12 oz Unsalted butter (3 sticks)


     3 c  Granulated sugar


     7 lg Eggs


     2 ts Vanilla extract






 Adjust a rack one-third up from the bottom of the oven and preheat to


 350 degrees. Line a 13 X 9 X 2-inch pan with foil (turn pan upside


 down and mold foil to the pan, including up--down?--the sides, turn


 pan over and fit foil tightly into pan. Take a piece of butter, place


 it in the pan (on the foil), and place in the oven only until the


 butter is melted. Then, with crumpled wax paper, spread the butter


 all over the foil and set the pan aside.


 


 Sift together into a large bowl the cocoa, flour and salt and set


 aside.


 


 In a 3-quart heavy pan over low heat, melt the butter.  Remove the


 pan from the heat and stir in the sugar, then the eggs two or three


 at a time, and then the vanilla. Add the butter mixture to the sifted


 dry ingredients, pouring it in all at once. Beat on low speed (of a


 mixer) or by hand, scraping the bowl as necessary, until ingredients


 are completely mixed. Stir in the walnuts.


 


 Turn the mixture into the prepared pan and bake for 50 to 60 minutes


 until a toothpick gently inserted in the middle comes out clean, but


 with a bit of chocolate clinging to it. Do not overbake or they will


 be dry.


 


 Cool in the pan at room temperature. When the bottom of the pan is


 just tepid, cover the pan with a length of wax paper and then with a


 flat cookie sheet or board. Turn the pan and the sheet over, then


 remove the pan and slowly peel off the foil.


 


 Leave the cake upside down and transfer to the refrigerator overnight.


 Cover the chilled cake with a cookie sheet or board and turn it over


 again, leaving the cake right side up.  Remove the sheet and wax


 paper from the top of the cake. Using a long, strong sharp knife, cut


 the cake into 24 extra-large brownies (or smaller if you prefer).


 


 These are, supposedly, Maida Heatter's favorite brownies, the


 creation of Cristina Guiovanoli, then a student at the Culinary


 Institute of America


 


 These are very rich, obviously, and absolutely delicious.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip