Palm beach brownies

NZ Herald 2/12/2009

Your
Rating:

Ratings: No ratings yet

Serves 40

200 g	Dark chocolate, break into pieces
200 g	Butter, diced
5	Eggs, at room temperature
1 tbsp	Vanilla paste
2 tsp	Date molasses, or dark honey
½ tsp	Salt
3 tbsp	Espresso coffee
810 g	Caster sugar
25 g	Flour, sifted twice to get light texture
200 g	Walnuts

Preheat oven to 170C.
Grease a large rectangular baking tray with spray oil, line with non-stick paper, cut in at the corners.
In a mixing bowl over a double boiler, melt the chocolate and butter together, set aside. In a cake mixing bowl, whisk together the eggs, vanilla, date molasses, salt, espresso coffee and sugar at high speed until light.
Turn to very low and gently stir through the chocolate mixture, then stop the mixer and fold through the flour and walnuts.
Pour into the baking tray, smooth the surface with a hot spoon and bake for 55 minutes. It will have a thick crust but be wet inside. Allow to stand, covered, at room temperature for six hours or overnight. This will achieve a gooey melt-in-the-mouth texture. Cut into squares with a serrated knife and store in an airtight container.