Palm Beach Brownies Recipe

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Palm Beach Brownies
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Ingredients
11
Count
Nutrition
191
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
  2. Line a 9 x 13 x 2 inch pan as follows:.
  3. Invert the pan and cover the pan with a long piece of aluminum foil.
  4. Using your hands, press down on the foil around the sides and the corners to shape it like the pan.
  5. Remove the foil.
  6. Turn the pan right side up, and place the foil in the pan.
  7. Butter the foil with soft or melted butter. The easiest way is to:.
  8. Place a piece of butter in the pan and place the pan in the oven while it is warming up.
  9. When the butter is melted use a pastry brush to spread it all over the sides and bottom of the foil.
  10. Set the prepared pan aside.
  11. Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4 by 6 cup heavy saucepan over very low heat.
  12. Stick occasionally until the chocolate and the butter are melted.
  13. Stir to mix.
  14. Remove from the heat and set aside.
  15. In the large bowl of an electric mixer, beat the following for 10 minutes at high speed:.
  16. Eggs, vanilla, almond extact, salt, dry instant coffee, and sugar.
  17. On low speed, add the chocolate mixture and beat until mixed.
  18. Add the flour and again beat only until mixed.
  19. Remove from the mixer and stir in the nuts.
  20. Turn into the prepared pan and smooth the top.
  21. Bake for 35 minutes, reversing the pan front to back as necessary during baking to insure even baking.
  22. At the end baking the brownies will have a thick, crisp crust on the top. But if you insert a toothpick into the middle it will come out wet and covered with chocolate. Nevertheless it is done. Do not bake it anymore.
  23. Remove the cake from the oven and let stand at room temperature until cool.
  24. Cover with a rack or a cookie sheet and invert.
  25. Remove the pan and the foil lining.
  26. Cover with a cookie sheet and invert again, leaving the cake right side up.
  27. Now the cake must stand for 6 to 8 hours or preferably overnight, before it is cut into bars. Or, it may be put in the freezer for 1-2 hours.
  28. Since the tip of the cake will be crusty, and the middle will be wet, use a serrated bread knife to cut. If the ends of the cake are a little too dark, cut them off.
  29. Cut the cake into bars. It will probably be necessary to wipe the blade with a damp cloth after each cut.
  30. Wrap individually in cellophane or wax paper, or package them in an airtight container with wax paper between the layers. Do not let them dry out.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 191.18 Kcal (800 kJ)
Calories from fat 79.13 Kcal
% Daily Value*
Total Fat 8.79g 14%
Cholesterol 29.06mg 10%
Sodium 63mg 3%
Potassium 142.95mg 3%
Total Carbs 28.38g 9%
Sugars 24.83g 99%
Dietary Fiber 1.89g 8%
Protein 3.81g 8%
Vitamin C 0.2mg 0%
Iron 0.7mg 4%
Calcium 17.6mg 2%
Amount Per 100 g
Calories 351.7 Kcal (1472 kJ)
Calories from fat 145.58 Kcal
% Daily Value*
Total Fat 16.18g 14%
Cholesterol 53.46mg 10%
Sodium 115.9mg 3%
Potassium 262.97mg 3%
Total Carbs 52.21g 9%
Sugars 45.67g 99%
Dietary Fiber 3.48g 8%
Protein 7.01g 8%
Vitamin C 0.4mg 0%
Iron 1.2mg 4%
Calcium 32.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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