Maida Heatters Palm Beach Brownie Recipes

PALM BEACH BROWNIE RECIPE

Steps:

• Set the oven and prepare the pan. Adjust the rack one-third up from the bottom of the oven and preheat the oven to 375°F. Line a 9 x 13 x 2-inch baking pan with foil. Grease the foil with the 1 tablespoon of butter. The easiest way to do this is to add the butter to the foil-lined pan and place it in the hot oven for a minute or so. Then use a pastry brush -- or the butter wrapper -- to make sure the butter evenly coats the bottom and sides of the foil.
• Melt the chocolate and butter. Melt the chocolate and 8 ounces of butter together in the top of a large double boiler over hot water on moderate heat -- or in a heavy saucepan over very low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix, remove from the heat, and set aside to cool to room temperature.
• Finish the batter. In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. On low speed, add the cooled chocolate mixture and beat only until mixed. Then add the flour and again beat only until mixed. Use a rubber spatula to scrape the batter into the prepared pan. Smooth the top.
• Bake. Bake for about 35 minutes, reversing the pan front to back as necessary during the baking to ensure it bakes evenly. Cover loosely with foil for about the last half of the baking time to prevent over-browning. At the end of 35 minutes, the brownies will have a thick, crisp crust on top, but if you insert a toothpick into the middle, it will come out wet and covered with chocolate. And that's exactly what you want. They're done!
• Cool. Remove the brownies from the oven and let them cool for at least a few hours. If you can, refrigerate them them overnight before cutting. A serrated knife will cut them easily.

MAIDA HEATTER'S CHOCOLATE CHEESECAKE BROWNIES

Steps:

• Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350 degrees.
• Prepare a 9-by-9-by-1 3/4-inch pan as follows: Turn the pan upside down. Center a 12-inch square of aluminum foil over the pan and fold down the sides and corners to shape the foil. Then turn the pan right side up. Place the foil in the pan and gently press it into place. Place a piece of butter in the pan, heat it in the oven to melt and then brush it all over with a pastry brush or spread it with crumbled wax paper. Set aside.
• To prepare the brownie layer, place the chocolate and butter in a 2- to 3-quart heavy saucepan over low heat and stir occasionally until melted. Stir in the salt, sugar and vanilla. Remove from heat and stir in the eggs one at a time. Add the flour and stir well to mix, then stir in the pecans and coconut. Turn the batter into the prepared pan and smooth the top. Let stand.
• To prepare the cheesecake layer, beat the cheese in the small bowl of an electric mixer until it is soft. Add the sugar, two tablespoons cocoa powder, vanilla and almond extracts, eggs and flour, one at a time, beating until incorporated after each addition.
• Pour the cheesecake mixture in a ribbon over the top of the brownie layer. Smooth the top. Then marbleize the two mixtures slightly as follows: Insert the handle end of a teaspoon almost but not completely to the bottom in one corner of the pan and, with the flat side of the handle, cut through the batter in a wide zigzag pattern. Smooth the top again.
• Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean.
• Cool to room temperature. Then place in the freezer for about one hour until firm.
• Cover with a piece of wax paper and, on top of that, a cookie sheet. Turn the pan and cookie sheet upside down, remove the pan and peel off the foil. Cover with a cutting board or another cookie sheet and then turn upside down again, leaving the cake right side up.
• Cut into 16 large squares or 32 bars or triangles, wiping the blade with a damp cloth between cuttings. These may be wrapped individually in clear plastic wrap. But if they are not going to kept cold, using a sieve, sprinkle cocoa over the tops before wrapping to prevent sticking. Store these in the refrigerator or the freezer. They may be served frozen.

PALM BEACH BROWNIES

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
• Line a 9 x 13 x 2 inch pan as follows:.
• Invert the pan and cover the pan with a long piece of aluminum foil.
• Using your hands, press down on the foil around the sides and the corners to shape it like the pan.
• Remove the foil.
• Turn the pan right side up, and place the foil in the pan.
• Butter the foil with soft or melted butter. The easiest way is to:.
• Place a piece of butter in the pan and place the pan in the oven while it is warming up.
• When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil.
• Set the prepared pan aside.
• Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat.
• Stick occasionally until the chocolate and the butter are melted.
• Stir to mix.
• Remove from the heat and set aside.
• In the large bowl of an electric mixer, beat the following for 10 minutes at high speed:.
• eggs, vanilla, almond extact, salt, dry instant coffee, and sugar.
• On low speed, add the chocolate mixture and beat until mixed.
• Add the flour and again beat only until mixed.
• Remove from the mixer and stir in the nuts.
• Turn into the prepared pan and smooth the top.
• Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking.
• At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
• Remove the cake from the oven and let stand at room temperature until cool.
• Cover with a rack or a cookie sheet and invert.
• Remove the pan and the foil lining.
• Cover with a cookie sheet and invert again, leaving the cake right side up.
• Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
• Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
• Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut.
• Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.

MAIDA HEATTER'S PALM BEACH BROWNIE

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 400F. Carefully line a 9x13" baking pan with aluminum foil, shiny side up. Place 2T butter into prepared pan. Place pan in oven for 1 to 2 minutes to melt butter, then brush melted butter evenly across bottom of foil-lined pan. In a microwave oven, combine chocolate with remaining 1 cup butter, stirring occasionally, until chocolate and butter have melted and are thoroughly combined and smooth. Remove from heat and set aside to cool to room temperature. In the bowl of an electric mixer on low speed, beat eggs, vanilla extract, almond extract, salt, espresso powder and sugar for 1 minute. Increase speed to medium-high and beat for 9 additional minutes. Scrape bottom and sides of bowl, reduce speed to medium, add cooled chocolate-butter mixture and mix until combined. Reduce speed to low, add flour and mix until just combined. Stir in nuts. Scrape batter evenly into prepared pan and smooth the top with a rubber spatula. Bake for 16 mins, then rotate pan halfway. Cover pan loosely with aluminum foil and continue baking for another 16 mins. At this point, the brownies should be pulling away from the pan's edges and the top should have developed a few modest cracks. The brownies should have a thick, crisp crust, but if you insert a toothpick in the middle, it will come out wet. If no cracks have appeared, remove aluminum foil cover and bake an additional minute (up to three minutes, checking after each minute). Do not overbake. Remove from oven, transfer pan to a wire rack and cool to room temperature. Cover with aluminum foil and freeze at least overnight. When ready to serve, thaw brownies. Remove the aluminum foil layer, leaving brownies right-side up. Using a serrated knife, trim the dark, dry edges and cut brownies into squares. Store in air-tight container.