MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 100-Hour Fudgy Brownies
Categories: Cookies, Chocolate, Desserts
Yield: 24 servings

1/2 lb (225g) unsalted butter
1 tb (6g) espresso powder
1 Coffee ice cube; (30g)
4 lg Eggs
1 tb (15g) vanilla paste
2 1/4 c (450g) white sugar
1/2 c (45g) Dutch-process cocoa
- powder
1 tb (6g) espresso powder
1 tb (9g) kosher salt
8 oz (225g) melted 75% cacao
- chocolate
1 1/2 c (215g) A-P flour
3 1/2 oz (100g) chopped milk
- chocolate
3 1/2 oz (100g) chopped 75% cacao
- chocolate
6 oz (170g) chopped 75% cacao
- chocolate; for topping

Melt and brown butter in a pan on the stove on gentle
heat.

Remove pan from heat and add 1 tablespoon of espresso
powder until dissolved and fragrant. Stir.

Add a coffee ice cube (30 grams of frozen coffee) to
warm butter. Expect bubbling. Melt together while
stirring. Set aside.

Add 4 eggs to bowl. Whip eggs with 1 tablespoon vanilla
paste (may substitute pure vanilla extract), and 2 1/4
cups sugar until combined.

Sift 1/2 cup cocoa powder, 1 tablespoon espresso powder,
and 1 tablespoon kosher salt into egg and sugar mixture.

Mix until silky, and add in browned coffee butter. Stir.

Melt 8 ounces of dark chocolate. Add melted chocolate to
batter. Combine.

Sift 1 1/2 cup all-purpose flour into batter. Combine
until smooth.

Chop 3 1/2 ounces of milk chocolate and 3 1/2 ounces of
dark chocolate. Add chopped chocolate to brownie
mixture. Fold.

Chop 6 ounces dark chocolate. Set aside.

Add brownie batter to a 9x13-inch parchment-lined baking
dish (8x8-inch pans may be used for thicker brownies).
Smooth brownies in pan until even.

Top with reserved chocolate pieces.

Cover with plastic wrap and place in refrigerator for 3
days.

Remove brownies from fridge and preheat oven to 350
degrees.

Bake for 30 minutes if using a 9x13-inch pan, or 45
minutes if using a 8x8-inch pan.

Once cooked, cover brownies in foil.

Place brownies in freezer for 30 minutes to flash freeze
and seal in moisture.

After 30 minutes, move brownies to the refrigerator for
an additional 24 hours.

Remove from refrigerator and slice brownies into
preferred sizes.

Reheat brownies as needed for 5-10 minutes at 200
degrees to serve warm. Brownies may be served chilled.

Nancy Mock, Horse Apple, Vermont

Makes: 9"X 13"pan

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... I only buy extra strength placebos.

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)