WICKEDLY RICH DOUBLE FUDGE BROWNIES
Source: Chocolatier Magazine, September 1992
Makes 20 Small brownies

TO PREPARE THE BROWNIES:
5 oz unsweetened chocolate
10 tbsp unsalted butter
1 1/3 cups granulated sugar
1/8 tsp salt
4 tsp vanilla extract
3 large eggs, at room temperature
3/4 cup plus 2 tbsp sifted flour
1/2 cup coarsely chopped walnuts
TO PREPARE THE MOCHA FUDGE FROSTING:
4 oz semisweet chocolate
2 tsp vanilla extract
3/4 tsp instant coffee granules
1/3 cup evaporated milk
2 tbsp light corn syrup
1 tbsp unsalted butter; softened
2 tsp cognac or dark rum;(opt.)
1/2 cup coarsely chopped walnuts

TO PREPARE THE BROWNIES:
Position a rack in the center of the oven and preheat to 325 degrees F. Line a 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Fold the overhang down along the outside of the pan. Lightly butter the bottom of the foil-lined pan.

In the top of a double boiler set over hot, not simmering water, melt the chocolate with the butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large bowl. Let the chocolate mixture cool for about 10 minutes, or until tepid.

Add the sugar and the salt to the tepid chocolate mixture. Using a hand-held electric mixer set at low speed; beat the mixture for 15 to 20 seconds, until blended. Scrape the bottom and side of the bowl with a rubber spatula. Beat in the corn syrup and vanilla.

One at a time, add the eggs, beating for no longer than 5 seconds after each addition. Using a rubber spatula, stir in the flour mixture. Stir in the walnuts. Scrape the batter into the pan and spread it evenly with the back of a spoon.

Bake the brownies for 30 to 35 minutes, until a wooden toothpick inserted into the center comes out slightly creamy. Do not overbake the brownies. Cool the brownies completely in the pan set on a wire rack.

TO PREPARE THE MOCHA FUDGE FROSTING:
In a small cup, stir together vanilla and coffee granules.

Melt the chocolate by one of the following two methods:

a) In a microwave oven - place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50% power) for 1.1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1.1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy)

b) In a double boiler - place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom.

Put the milk, corn syrup, butter and vanilla/coffee mixture into the container of an electric blender. If desired, add the cognac or rum. Add the melted chocolate. Cover and blend at low speed for 20 to 45 seconds, until the frosting is thick and creamy. Use the frosting immediately.

Using a small offset metal cake spatula, frost the brownies with the mocha fudge frosting. Sprinkle the walnuts over the top of the frosted brownies. Chill the brownies in the pan for 10 to 15 minutes, or until the frosting has set. Cover the pan with aluminum foil and let the brownies sit overnight at room temperature.

Using the two ends of the foil as a handle, lift the brownies out of the pan. With a large, sharp knife, cut the brownies from the foil and store then in an airtight container at room temperature for up to 4 days.