FUDGE BROWNIES

1 3/4 cups all-purpose flour
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into chunks
2 cups sugar
1/4 cup brewed coffee or water
11 ounces bittersweet (not unsweetened) or semisweet chocolate, broken up or coarsely chopped
2 ounces unsweetened chocolate, broken up or coarsely chopped
1 tablespoon vanilla extract
4 large eggs
2 cups chopped walnuts (optional)
Fudge Glaze or Rich and Creamy Chocolate Fudge Frosting (recipes follow, optional)

Position a rack in the middle of the oven and preheat to 350 degrees F. If you are not adding the fudge glaze or frosting, line a 9-by-13-inch baking pan with aluminum foil, allowing the foil to overhang the two sides of the pan by 2 inches. Coat the foil with nonstick spray (or use nonstick foil). If adding a topping, omit the foil lining and grease the pan or coat with nonstick spray.

In a medium bowl, thoroughly stir together the flour and salt; set aside.

In a large saucepan, bring the butter, sugar and coffee just to a boil over medium-high heat, stirring. Remove from the heat. Stir the chocolates into the sugar mixture until completely melted. Let cool to warm (if the mixture is hot, the eggs may curdle when added).

Stir the vanilla into the chocolate mixture, then add the eggs and mix thoroughly. Stir the dry ingredients into the chocolate mixture just until the batter is evenly blended. Stir in the nuts, if using. Turn out the batter into the pan, spreading it evenly to the edges.

Bake for 20 to 30 minutes,* or until the center is barely firm when tapped and a toothpick inserted in the center comes out clean except for the bottom 1/8 inch, which should have wet crumbs clinging to it. Transfer the pan to a wire rack. Let cool to warm, about 20 minutes.

Makes 32 (2 1/4-by-2 1/4-inch) brownies

*For these brownies, the baking time depends greatly on the pan used, so check frequently for signs of doneness. In a dull metal pan that absorbs and holds heat readily, the brownies bake through in only about 20 minutes. In a glass or shiny metal pan, they may take 5 to 10 minutes longer.

TO GLAZE OR FROST THE BROWNIES:
Pour the fudge frosting or glaze over the brownie surface and immediately spread out with a long-bladed offset spatula to even the surface. Let cool completely, at least 1 hour. The glazed brownie slab can be frozen for up to one month. Uncover and partially thaw before cutting into bars.

Using a large sharp knife wiped clean between cuts, cut the brownies into 2 1/8-by-2 1/4-inch bars (or as desired). Serve them directly from the pan or transfer to a serving plate using a wide spatula.

TO CUT PLAIN BROWNIES:
To prepare brownies for cutting, cover and refrigerate until well chilled and firm, at least 30 minutes. Using the overhanging foil as handles, carefully transfer the brownie slab to a cutting board. If desired, trim away the uneven edges using a large sharp knife. Cut the slab in half crosswise, cutting through the foil. Carefully peel off and discard the foil.

The slabs will keep, stored airtight, in the freezer for up to 1 month. Let thaw partially before cutting into bars. Cut the brownies into 2 1/8-by-2 1/4-inch bars (or as desired), wiping the knife clean between cuts.

The glazed or plain brownies will keep, stored airtight, at room temperature for 2 to 3 days.

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FUDGE GLAZE

1 cup heavy (whipping) cream
1 cup sugar
3 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into chunks
1/8 teaspoon salt
4 1/2 ounces unsweetened chocolate, broken up or coarsely chopped
1/2 teaspoon vanilla extract
Hot water, if needed

In a heavy 2 1/2- to 3-quart saucepan, combine the cream, sugar, corn syrup, butter and salt. Bring just to a full boil over medium-high heat, stirring with a long-handled wooden spoon. Immediately cover the pot with a tight-fitting lid and boil for 2 minutes to allow steam to wash the sugar crystals (which might cause graininess) from the pan sides. Meanwhile, completely wash any sugar from the spoon.

Remove the lid and reduce the heat to medium. If any sugar remains, wash down the pan sides using a pastry brush dipped in warm water or a damp paper towel. If using a candy thermometer to gauge doneness, immediately clip it to the pan, with the tip fully submerged but not touching the pan bottom. Gently boil, stirring and occasionally scraping the pan bottom until the mixture reaches 227 to 228 degrees; this usually takes only 1 to 1 1/2 minutes. Remove from the heat. (If no candy thermometer is available, cook, stirring gently, for 1 minute. Immediately test for doneness by removing the pan from the heat and dropping a bit of the mixture into ice water. Let the mixture stand for about 15 seconds then press a bit between your fingertips. If the mixture clings together in a soft mass and is sticky, it is done. If it is runny and disperses in the water, cook for 20 to 30 seconds longer and test in the water again. Continue cooking and testing until the right consistency is obtained.)

Gently stir the chocolate, then the vanilla, into the mixture just until the chocolate melts and the glaze is completely smooth. If it looks separated and oily (suggesting overcooking), vigorously and thoroughly stir in hot water a teaspoon at a time until the glaze smooths out and looks glossy. Set aside for 2 to 5 minutes, stirring occasionally, until the glaze thickens and cools slightly. If the glaze seems too thick to flow and spread easily, thin it with a little more hot water a teaspoon at a time until a pourable and spreadable consistency is obtained. If it is too thin and runny to spread, let cool for a few minutes longer so it can stiffen further.

If glazing a 9-by-13-inch cake or a large pan of brownies, pour the glaze over the cooled top and use an offset spatula or table knife to spread evenly with a minimum of strokes. If glazing a cake, follow the directions in the specific cake recipe. Let the brownie or cake stand, covered, at room temperature for at least 30 minutes and preferably 1 hour before serving.

Makes enough for a pan of brownies or a 9-by-13-inch cake

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RICH AND CREAMY CHOCOLATE FUDGE FROSTING

2/3 cup heavy (whipping) cream
2/3 cup granulated sugar
1 tablespoon unsalted butter, cut into chunks
1 1/2 tablespoons light or dark corn syrup
1 teaspoon vanilla extract, combined with 1 1/2 tablespoons water
8 ounces bittersweet (not unsweetened) (or semisweet chocolate, broken up or coarsely chopped)
2 1/2 ounces unsweetened chocolate, broken up or coarsely chopped
11 ounces (one 8-ounce package plus one 3-ounce package) cream cheese, slightly softened and cut into chunks
2 to 2 1/2 cups powdered sugar, sifted after measuring if lumpy
1 to 2 teaspoons water, if needed

In a heavy 2-quart saucepan, bring the cream, granulated sugar, butter and corn syrup just to a full boil over medium-high heat, stirring. Wash any sugar from the pan sides using a pastry brush dipped in warm water or a damp paper towel. Also wash any sugar from the stirring spoon. Boil briskly, stirring frequently, for 3 minutes. Remove from the heat. Stir in the vanilla mixture and the chocolates until they completely melt. (It's all right if the mixture looks slightly separated.)

Transfer the mixture to a large bowl. With mixer on low speed, beat in the cream cheese a few chunks at a time. Continue beating until well blended, scraping down the sides of the bowl as needed. Beat in 2 cups powdered sugar, scraping down the sides of the bowl as needed. Raise the speed to medium-low and beat until the mixture is completely smooth, 1 to 2 minutes; it should be cool to the touch. If the frosting is too thin to spread, beat in up to 1/2 cup more powdered sugar until smoothly incorporated. Let stand to firm up, 5 to 10 minutes. If the frosting is very stiff, add a teaspoon or two of water to thin it to a spreadable but still firm consistency.

Frost the cooled brownies immediately. Let the brownies stand until the frosting sets, at least 1 hour.

Makes enough to generously cover a pan of brownies, a 9-by-13-inch cake, a 9-inch 2-layer cake or an 8 1/2-inch 3-layer cake.

Source: The All-American Dessert Book by Nancy Baggett