West Tenth Street Brownies Recipes

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WEST TENTH STREET BROWNIES

This is another recipe from my favorite baker Nick Malgieri. His note: This recipe got its name because I found it in Greenwich Village a few blocks from where I live. As I walked east on Tenth Street, I saw a yellowed index card lying on the sidewalk. When I picked it up I saw written in a spidery hand in blue fountain pen ink a recipe for "The Best Brownie's [sic] in the World." Well, I put it aside in a miscellaneous recipe file, and a few months later I tried it. They turned out to be sensational and certainly a contender for the title. Note: Makes 1 9X13X2" pan, about 24 2" brownies PLEASE NOTE: The preparation time does NOT include the time it takes to cool the batter before baking.

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 55m

Yield 24 2

Number Of Ingredients 9



West Tenth Street Brownies image

Steps:

  • You will need:.
  • 1 9X13X2" buttered pan, and lined with buttered parchment or foil.
  • Set a rack in the middle level of the oven, and preheat to 350.
  • In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat, and stir constantly until the chocolate melts.
  • In a large bowl, whisk the eggs with the salt and vanilla, just until mixed.
  • Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture.
  • Switch to a rubber spatula, and fold in the flour.
  • Set the batter aside until it has cooled to room temperature (test it with your fingertip).
  • Fold in the chocolate chips and nuts.
  • Scrape the batter into the prepared pan, and smooth the top with an offset spatula.
  • Bake the brownies for about 30-35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack.
  • Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut.
  • Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away.
  • Use a ruler to mark, then cut the brownies into 2" squares.
  • For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.

Nutrition Facts : Calories 246.8, Fat 15.8, SaturatedFat 7.8, Cholesterol 55.6, Sodium 62.9, Carbohydrate 26.8, Fiber 1.6, Sugar 20.8, Protein 2.8

16 tablespoons unsalted butter (2 sticks)
3 ounces unsweetened chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup chocolate chips
1 cup pecans or 1 cup walnut pieces, coarsely chopped

WEST COAST BROWNIES

I think I picked this recipe up from one of Maida Heatter's books. Wherever it came from, these are lovely, sophisticated brownies that have a kiss of espresso flavor, making them a perfect adult treat and a sure thing for garnering compliments.

Provided by DeSouter

Categories     Bar Cookie

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 12



West Coast Brownies image

Steps:

  • Line a 9 x 13" baking pan with aluminum foil and spray with Pam.
  • Cream butter, sugars, beating well.
  • Add eggs, Kahlua, vanilla and espresso powder.
  • Add chocolate, then dry ingredients, nuts and chocolate chips.
  • Turn mixture into the prepared baking pan.
  • Bake at 375 degrees farenheit for 25 minutes. The brownies will feel very soft when done. DO NOT OVERBAKE.
  • Let brownies cool in pan for 15 minutes then move to cool on a wire rack.
  • Wrap each brownie in wax paper, cellophane or fancy foil squares found in the candy making section.

Nutrition Facts : Calories 456.3, Fat 27.5, SaturatedFat 14.5, Cholesterol 81.6, Sodium 129.7, Carbohydrate 50.7, Fiber 2.5, Sugar 35, Protein 5.3

1 1/2 cups flour
1 teaspoon baking soda
2 ounces unsweetened chocolate
2 extra large eggs
2 tablespoons Kahlua or 2 tablespoons coffee liqueur
1/4 cup espresso powder
1 cup sweet butter
3/4 cup sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
1 cup mini chocolate chip
2/3 cup chopped walnuts (or any nuts you like) or 2/3 cup pecans (or any nuts you like)

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