| 1 | * (tobler(r), lindt(r), or nestles(r)) |
| 2 | the ultimate indulgence! |
| 3 | use the middle rack of the oven. |
| 4 | Preheat oven to 425? |
| 5 | Butter bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour. |
| 6 | for brownies, melt chocolate, butter and coffee on top of a double-boiler. |
| 7 | Blend until smooth. |
| 8 | in the bowl of an electric mixer, beat eggs, salt, sugar and extracts until light in color and creamy. |
| 9 | Add melted chocolate to creamed mixture, then mix in the flour and fold in walnut pieces. |
| 10 | pour batter evenly into pans. |
| 11 | Reduce oven to 375?and bake for 30 minutes. |
| 12 | Test for doneness with a toothpick (center will come out clean and dry). |
| 13 | Remove from oven and refrigerate immediately to cool. |
| 14 | to make icing: in the top of a double-boiler, add white chocolate, chopped in pieces, sugar and cream. |
| 15 | Heat until smooth; sugar should be completely melted. |
| 16 | Pour over cooled brownies. |
| 17 | Sprinkle walnuts on top. |
| 18 | Return to refrigerator for chocolate to set. |
| 19 | serve at room temperature, or freeze in trays, or serve individually by wrapping in saran wrap and foil. |
| 20 | yield: 4Larry rosenberg, author of muffins & cupcakes (published by the american cooking guild), fairview, nj. |
| 21 | randy shearer |
