Killer Brownies
Killer Death by (White) Chocolate Brownies


Killer Brownies

Brownie Layer
8 oz bittersweet chocolate
1 cup walnut pieces
3/4 cup or 6 oz unsalted butter
1 Tbsp coffee essence
1 1/5 cups India Tree superfine sugar
2 tsp vanilla paste or extract
4 large eggs
1/4 tsp salt
1 cup all-purpose flour
Chocolate Glaze
6 oz bittersweet chocolate
2 Tbsp unsalted butter
1/4 cup heavy cream
2 tsp coffee

Crema Layer
8 oz mascarpone cheese
6 Tbsp softened unsalted butter
1 1/4 cups confectioner's sugar
1 tsp vanilla extract
1 tsp cinnamon

Preheat oven to 350 F. Butter and flour a 9x13x2" baking pan. Chop
chocolate and butter into small pieces. Chop walnuts finely.
Make brownie layer: In a bowl over simmering water melt together
chocolate, butter and espresso. Remove from heat and stir until smooth.
Cool mixture until lukewarm. In a mixer bowl beat eggs, sugar and vanilla
until creamy, then add the chocolate and nuts. Fold in dry ingredients.
Pour batter into pan and smooth top. Bake in middle of oven 20-25 minutes
or until tester comes out dry. Put brownie layer in refrigerator or
freezer so that it is completely cold before adding crema layer.

Make crema layer:
With electric mixer beat mascarpone and butter until light and fluffy.
Sift in confectioner's sugar and add vanilla and cinnamon, beating until
well combined. Spread over chilled brownie mixture and cool again in
refrigerator or freezer
..
Make glaze:
Chop chocolate and melt with espresso. Remove from heat, add butter and
cream, and stir until glaze is smooth. Cool to room temperature. Spread
over crema layer. Chill brownies again until layers are set.



Killer Death by (White) Chocolate Brownies

4 ounces unsweetened chocolate
3/4 cup margarine or butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 1/2 bags white chocolate chips
24 Hershey's Hugs chocolates

Heat oven to 350 degrees. Melt chocolate and butter in a double boiler
over low heat (or microwave for 2 minutes and stir until all is melted).
Add sugar, stir till well blended. Mix in eggs and vanilla. Stir in flour
until well blended. Spread in a 13 x 9 inch baking pan. Bake 30-35 minutes
or until toothpick inserted in center comes out with fudgy crumbs. Toward
the last few minutes of baking, melt the white chocolate in a double
boiler. Start with 1 whole bag, keep the other half a bag in reserve. If
you want to do this step by microwave, all I can say is, good luck,
microwave every 30 seconds and stir, repeat until melted. Don't overdo it
or the white chocolate becomes grainy. Take out the brownies, let cool a
couple minutes and carefully, gently spread the white chocolate over the
top (don't be too rough, you'll pull up patches of brownie). While still
warm, Place the hugs in a 4 x 6 grid (or do 4 x 3 if you want really big
brownies), going the way of the long rows. As each row is finished, go
back and, while GENTLY pressing on the hug, twist it. It will melt into a
spiral shape. Leave a little peak at the top. Allow to cool. When the
white chocolate has set a little, but not until it has completely cooled,
cut the brownies with a sharp knife.



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