Saturday, November 21, 2009

The Hands On Museum in Johnson City had their holiday fund raiser last night. It was a baked goods auction. I donated a plate of walnut double-decker brownie bars. It was a new recipe with a yummy chewy brownie on the bottom covered with a crisp layer of a walnut mixture.

Walnut Double-Decker Brownie Bars
for brownie layer:
6 oz. unsalted butter, cut into large chunks
1 1/2 cups granulated sugar
2 1/4 oz.unsweetened cocoa powder
1/4 t. salt
2 large eggs
1 t. pure vanilla extract
3 1/2 oz (3/4 c) unbleached all-purpose flour

for walnut layer:
1/2 cup firmly packed light brown sugar
1 1/2 oz (1/3 cup) unbleached all-purpose flour
2/3 cup light corn syrup
1 1/2 oz. (3 T) unsalted butter, melted
1 1/2 t pure vanilla extract
2 large eggs
1 1/2 cups roughly chopped walnuts
1/3 cup sweetened coconut flakes

preheat oven to 325
line bottom and sides of 9x13 with foil and spray with cooking spray
make the brownie layer

In a medium saucepan over medium heat, whisk the butter until it is melted. Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whick until well blended, about 1 minute. Add the eggs and vanilla and whisk

whisk until smooth. Add the flour and stir with a rubber spatula unwil blended. Scrape into the prepared pan and spread evenly. Bake until the top is shiny and dry looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rake.

make the walnut topping

While the brownie layer is baking combine the brown sugar and flour in a large bowl. Whisk until well blended breaking up any large clumps. Add the corn syrup, melted butter and vanilla. Whisk until blended about 1 minute. Add the eggs and whisk just until combined, about 30 seconds. (Don't overmix or the batter will be foamy.) Add the nuts and coconut and stir with a rubber spatula until evenly blended.

Pour the walnut topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer. Return the pan to the oven and bake until the top is golden brown, 37-40 minutes. Transfer the pan to a rack to cool completely. (At this point, the entire pan can be wrapped in plastic wrap, then foil and frozen for up to 1 month).

Using the foil as handles, lift the rectangle from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up. Using a sharp knife, cut into 2x2-inch squares and then cut each square into triangles.

Hint: Dipping the knife in warm water and wiping it dry between cuts will keep the gooey from sticking to the knife.

1 comment:

  1. These sound delicious! Lucky the buyer who took them home last night. Is the second baking really 37 - 40 minutes?