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Name: Two Color Chocolate Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Granulated sugar; 6 oz Coarsely ground nuts; 4 c Sugar; 1/2 c Heavy cream; 12 oz Sweet butter; 12 oz (2 3/4 cups) walnut pieces; 8 lg (extra) eggs; 1 ts Salt; 2 tb Brewed coffee; 12 oz White chocolate; 2 c All-Purpose Flour sifted; 12 oz Semi-sweet chocolate*; 1/2 ts Almond extract; 2 ts Vanilla extract

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INGREDIENTS

1 c Granulated sugar
6 oz Coarsely ground nuts
4 c Sugar
1/2 c Heavy cream
12 oz Sweet butter
12 oz (2 3/4 cups) walnut pieces
8 lg (extra) eggs
ICING
1 ts Salt
2 tb Brewed coffee
12 oz White chocolate
BROWNIES
2 c All-Purpose Flour ; sifted
12 oz Semi-sweet chocolate*
1/2 ts Almond extract
2 ts Vanilla extract

INSTRUCTIONS

* (Tobler(R), Lindt(R), or Nestles(R)) The ultimate indulgence! Use the middle rack of the oven. Preheat oven to 425?. Butter bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour. For brownies, melt chocolate, butter and coffee on top of a double-boiler. Blend until smooth. In the bowl of an electric mixer, beat eggs, salt, sugar and extracts until light in color and creamy. Add melted chocolate to creamed mixture, then mix in the flour and fold in walnut pieces. Pour batter evenly into pans. Reduce oven to 375? and bake for 30 minutes. Test for doneness with a toothpick (center will come out clean and dry). Remove from oven and refrigerate immediately to cool. To make icing: in the top of a double-boiler, add white chocolate, chopped in pieces, sugar and cream. Heat until smooth; sugar should be completely melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to refrigerator for chocolate to set. Serve at room temperature, or freeze in trays, or serve individually by wrapping in saran wrap and foil. Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer

NOTES

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Two Color Chocolate Brownies

1 c Granulated sugar
6 oz Coarsely ground nuts
4 c Sugar
1/2 c Heavy cream
12 oz Sweet butter
12 oz (2 3/4 cups) walnut pieces
8 lg (extra) eggs
 ICING
1 ts Salt
2 tb Brewed coffee
12 oz White chocolate
 BROWNIES
2 c All-Purpose Flour sifted
12 oz Semi-sweet chocolate*
1/2 ts Almond extract
2 ts Vanilla extract

* (Tobler(R), Lindt(R), or Nestles(R))     The ultimate indulgence!     Use the middle rack of the oven. Preheat oven to 425?. Butter bottom and  sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour.     For brownies, melt chocolate, butter and coffee on top of a double-boiler.  Blend until smooth.     In the bowl of an electric mixer, beat eggs, salt, sugar and extracts  until light in color and creamy. Add melted chocolate to creamed mixture,  then mix in the flour and fold in walnut pieces.     Pour batter evenly into pans. Reduce oven to 375? and bake for 30 minutes.  Test for doneness with a toothpick (center will come out clean and dry).  Remove from oven and refrigerate immediately to cool.     To make icing: in the top of a double-boiler, add white chocolate, chopped  in pieces, sugar and cream. Heat until smooth; sugar should be completely  melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to  refrigerator for chocolate to set.     Serve at room temperature, or freeze in trays, or serve individually by  wrapping in saran wrap and foil.    Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published by The  American Cooking Guild), Fairview, NJ.     Randy Shearer

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Nutrition

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Serving Size: 1 Serving (4783g)
Recipe Makes: 1 Servings

Calories: 15250
Calories from Fat: 3676 (24%)

Amt Per Serving		% DV

	Total Fat 408.4g	545 %
	Saturated Fat 254.1g	1271 %
	Monounsaturated Fat 108.7g
	Polyunsanturated Fat 15.7g
Cholesterol 883.5mg		272 %
Sodium 5469.1mg		189 %
Potassium 1556.3mg		41 %
Total Carbohydrate 2941.2g		865 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 2932.1g
Protein 49.3g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 15250

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