Deep Dark Brownie Diamonds
Chocolate-raspberry morsels add a hint of berry flavor to these incredibly rich brownies. Substitute
regular semisweet morsels, if desired.
3 cups (18 ounces) semisweet chocolate morsels 1-1/2 cups firmly packed brown sugar 1 cup unsalted
butter 4 large eggs, lightly beaten 1-1/2 cups all-purpose flour 1 tablespoon instant coffee
granules < teaspoon salt 1 tablespoon vanilla extract cup whipping cream 1-1/4 cups (8 ounces)
semisweet chocolate-raspberry morsels 1-1/2 tablespoons unsalted butter
1/2 teaspoon almond extract
Line a 13" x 9" x 2" pan with aluminum foil, allowing foil to extend over narrow ends of pan. Grease
foil and set aside. Combine first 3 ingredients in a heavy saucepan. Cook over medium heat until
chocolate and butter melt, stirring often. Remove from heat and let cool slightly. Gradually stir in
about < of hot mixture into beaten eggs; add to remaining hot mixture, beating well at low speed of
an electric mixer. Combine flour, coffee granules, and salt; add to chocolate mixture, beating just
until blended. Stir in vanilla. Pour batter into prepared pan. Bake at 350 degrees for 28 minutes.
(Do not overbake.) Let cool completely in pan on a wire rack.
Lift foil out of pan; invert brownies onto a cutting board. Remove foil, leaving brownies smooth
side up. Trim outer edges to form a 12" x 8" brownie rectangle. Cut crosswise into 8 (1-1/2"😉
strips. Trim a thin diagonal slice from both ends of each strip. (Reserve brownie scraps for another
use, if desired.) Cut each strip diagonally into 4 diamonds. Place brownie diamonds 2" apart on wire
racks over a jellyroll pan lined with wax paper. Bring whipping cream to a simmer over medium heat
in a heavy saucepan. Remove from heat; add chocolate-raspberry morsels, 1-1/2 tablespoons butter,
and almond extract. Let stand 1 minute. Stir gently until chocolate melts completely. Let glaze cool
slightly. Pour glaze over brownie diamonds, completely covering tops and sides. Spoon up excess
glaze. Continue coating until all brownies have been glazed. Let brownies stand at room temperature
until glaze is set. Top each with a violet, if desired.
YIELD: 32 brownies.
Note: Brownies may be covered and stored in refrigerator up to 3 days before serving. Let stand 20
minutes at room temperature before serving.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗