These frosted brownies are supposed to be like those which used to be served in the Sage Allen Luncheonette in downtown Hartford. Double click on Fil’s Brownies to see a recipe our family loves which is for unfrosted brownies.
GRAND SLAM BROWNIES
- 4 ounces unsweetened chocolate, chopped
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
- 1/2 cup sifted all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon instant coffee powder
- 2 teaspoons water
- 2 extra-large eggs, room temperature
- 1-1/2 cups sugar
- 1/2 cup walnut pieces, toasted
- 1/2 cup milk-chocolate-covered raisins
- 4-1/2 ounces semisweet chocolate, chopped
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 extra-large egg, room temperature
Position rack in center of the oven and preheat to 325. Butter sides of 9-inch square baking pan with 2-inch-high sides. Fold 18-by-12-inch piece foil in half crosswise. Line pan with foil, allowing to extend over two sides. Butter foil. Dust pan and foil with flour; take out excess.
Melt unsweetened chocolate and butter in heavy small saucepan over very low heat, stirring until smooth. Cool to room temperature.
Sift flour, baking powder and salt into small bowl. Place coffee powder in large bowl. Add water and stir to dissolve. Add eggs and sugar. Using electric mixer, beat mixture until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Fold in melted chocolate, then dry ingredients. Mix in walnuts and raisins. Spread batter in prepared pan. Bake until top is dry and cracked and toothpick inserted in center comes out with some wet batter still attached, about 30 minutes (surface may crack). Transfer to rack. Gently press down any raised edges to flatten slightly. Maintain oven temperature.
For topping: Melt semisweet chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Blend cream cheese, sugar and egg in processor until smooth, stopping occasionally to scrape down sides of bowl. Add warm melted chocolate and blend just until combined. Pour topping over hot brownie. Bake until topping moves just slightly in center when shaken, about 8 minutes. Transfer to rack and cool completely. Cover with foil. Refrigerate overnight. Lift brownies from pan using foil sides as aid. Fold down foil sides. Cut into squares and serve.
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