MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: 100 Hour Fudgy Brownies
 Categories: Cookies, Chocolate, Brownies
      Yield: 24 Servings

    1/2 lb Unsalted butter (225 g)
      1 tb Espresso powder (6 g)
      1    Coffee ice cube (30 g)
      4 lg Eggs
      1 tb Vanilla paste (15 g)
  2 1/4 c  White sugar (450 g)
    1/2 c  Dutch-process cocoa powder
           - (45 g)
      1 tb Espresso powder (6 g)
      1 tb Kosher salt (9 g)
      8 oz 75% cacao chocolate (225 g);
           - melted
  1 1/2 c  A-P flour (215 g)
  3 1/2 oz Milk chocolate (100 g);
           - chopped
  3 1/2 oz 75% cacao chocolate
           - (100 g); chopped
      6 oz 75% cacao chocolate
           - (170 g); chopped,
           - for topping

  Melt and brown butter in a pan on the stove on gentle heat.

  Remove pan from heat and add 1 tb espresso powder until dissolved
  and fragrant. Stir.

  Add a coffee ice cube (30 g frozen coffee) to warm butter. Expect
  bubbling. Melt together while stirring. Set aside.

  Add 4 eggs to bowl. Whip eggs with 1 tb vanilla paste (may
  substitute pure vanilla extract), and 201/4 cups sugar until
  combined.

  Sift 1/2 cup cocoa powder, 1 tb espresso powder, and 1 tb kosher
  salt into egg and sugar mixture.

  Mix until silky, and add in browned coffee butter. Stir.

  Melt 8 oz 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 oz dark chocolate.
  Add chopped chocolate to brownie mixture. Fold.

  Chop 6 ounces dark chocolate. Set aside.

  Add brownie batter to a 9x13" parchment-lined baking dish. 8x8"
  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°F.

  Bake for 30 minutes if using a 9x13" pan, or 45 minutes if using a
  8x8" 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 to 10 minutes at 200°F to serve
  warm. Brownies may be served chilled.

  Recipe by Nancy Mock, Horse Apple, Vermont

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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