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Palm Beach Brownies With Chocolate-Covered Mints Recipe

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Palm Beach Brownies With Chocolate-Covered Mints
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Ingredients
12
Count
Nutrition
1301
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees F.
  2. Line a 9 by 11 by 2-inch pan as follows: Invert the pan and center a 17-inch length of aluminum foil, shiny side down, over the.
  3. Pan.
  4. With your hands, press down on the sides and corners of the foil to shape it to the pan.
  5. Remove the foil.
  6. Turn the pan right side up and place the foil in the pan and very carefully press it into place in the pan.
  7. Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven. When the butter is melted use a pastry brush or a piece of crumpled plastic wrap to spread the butter all over the foil.
  8. Set the prepared pan aside.
  9. Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4- to 6-cup heavy saucepan over low heat.
  10. Stir occasionally, until the chocolate and butter are melted.
  11. Stir to mix.
  12. Remove from the heat and set aside.
  13. Break the walnuts into large pieces; set aside.
  14. In the large bowl of an electric mixer beat the eggs with the vanilla and almond extracts, salt, espresso, and sugar at high speed for 10 minutes.
  15. On low speed add the chocolate mixture (which may still be warm) and beat only until mixed.
  16. Then add the flour and again beat on low speed only until mixed.
  17. Remove the bowl from the mixer.
  18. Stir in the nuts.
  19. Pour half the mixture (about 3 1/2 cups) into the prepared pan and smooth the top.
  20. Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer.
  21. Cut some mints to fill in large spaces on the edges. (You will not use all the mints.).
  22. Pour the remaining chocolate mixture all over the pan and smooth the top.
  23. Bake for 35 minutes reversing the pan front to back once during baking to ensure even baking.
  24. At the end of 35 minutes the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out.
  25. Wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.
  26. Remove the pan from the oven; let stand until cool.
  27. Cover the pan with a cookie sheet and invert the pan and the sheet.
  28. Remove the pan and the foil lining.
  29. Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up.
  30. Now the cake must be refrigerated for a few hours or overnight before it is cut into bars.
  31. When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight – try both.
  32. Pack in an airtight box, or wrap individually in clear cellophane, wax.
  33. Paper, or foil.
  34. These freeze perfectly and can be served very cold or at room temperature.
  35. Maida's notes: When you remove the cake from the pan you might see burned edges.
  36. (You might not – it depends on the pan.) If you do, you can leave them on or cut them off. She cuts them off, but has friends who say this is the best part.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1300.61 Kcal (5445 kJ)
Calories from fat 706.36 Kcal
% Daily Value*
Total Fat 78.48g 121%
Cholesterol 236.34mg 79%
Sodium 170.59mg 7%
Potassium 733.67mg 16%
Total Carbs 153.2g 51%
Sugars 133.47g 534%
Dietary Fiber 10.04g 40%
Protein 20.65g 41%
Vitamin C 0.8mg 1%
Vitamin A 0.4mg 13%
Iron 3.6mg 20%
Calcium 79.8mg 8%
Amount Per 100 g
Calories 434.41 Kcal (1819 kJ)
Calories from fat 235.92 Kcal
% Daily Value*
Total Fat 26.21g 121%
Cholesterol 78.94mg 79%
Sodium 56.98mg 7%
Potassium 245.05mg 16%
Total Carbs 51.17g 51%
Sugars 44.58g 534%
Dietary Fiber 3.35g 40%
Protein 6.9g 41%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 13%
Iron 1.2mg 20%
Calcium 26.6mg 8%

* 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

  • 31.8
    Points
  • 38
    PointsPlus

Good Points

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

Bad Points

  • High in Sugar,
  • High in Total Fat

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