Velvet Brownies with Walnuts
and Chocolate Buttercream
3/4 cup butter (1 1/2 sticks)
4 ounces unsweetened chocolate
1 teaspoon instant coffee
2 cups sugar
1 tablespoon vanilla extract
1 cup flour
1/4 teaspoon salt
1 cup chopped walnuts
2/3 cup melted semisweet chocolate chips
1/3 cup melted butter
1 teaspoon vanilla extract
Brownie: Heat oven to 400 degrees F. Grease a 9 x 13-inch baking pan.
In top of double boiler, over hot, not simmering water, stir together butter,
chocolate and instant coffee until mixture is blended.
Beat eggs with sugar and vanilla extract until mixture is creamy, about 5 minutes.
Beat in chocolate mixture until blended. Stir in flour, salt and walnuts until
Spread in prepared pan and bake for 22 minutes or until a cake tester inserted
in center comes out clean and top looks dry. Allow to cool in pan.
When cool, spread
top with chocolate Buttercream, which is optional.
Chocolate Buttercream: Stir together all ingredients until blended.
Makes 48 brownies.
Do not over-bake or brownies will by dry. On the other hand, do not under-bake,
or brownies will be pasty. Chocolate chips, dates, raisins or even grated white
chocolate can be added. The brownie base is truly delicious.