Subj : Golden Top 10 - 08
To   : All
From : Dave Drum
Date : Sat Aug 23 2025 05:53:00

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
 
MMMMM

.... I only buy extra strength placebos.

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