Recipe: Tappan Hill Brownies

Recipes title

Tappan Hill Brownies

These brownies are reminiscent of the many chocolate wedding cakes served At Tappan Hill. Our brides and grooms clamor for the recipe when celebrating their first anniversary.

Kitchenware: Chopper, medium-size heavy-bottomed saucepan, small bowl, rubber spatula, electric mixer with whisk attachment, 8 x 11 x 2-inch cake pan, cake tester

Preparation Time: 25 minutes

Cooking Time: 2 minutes

Making Time: 40 minutes

Do-Ahead: Make the brownies 2 weeks ahead. Freeze, well-covered. (Our favorite treat is munching on frozen Tappan Hill Brownies.)

8 ounces semisweet baking chocolate (Baker's or Ghirardelli)
2 ounces unsweetened chocolate*
8 ounces (2 sticks) sweet butter
1/2 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup plus 2 tablespoons sugar
1 tablespoon pure vanilla extract
1-1/2 cups semisweet chocolate morsels
1-1/2 cups chopped walnuts

* Here, we prefer solid chocolate to the morsels. The consistency of melted morsels tends to be gooey instead of smooth.

Preparation

Preheat the oven to 350 degrees. Grease the baking pan and dust lightly with flour.
Break the semisweet and unsweetened chocolate into 1-ounce pieces. Bring the butter to a boil in a heavy-bottomed saucepan. Add both chocolates and immediately remove from the heat. Stir until the chocolate melts completely.
Combine the flour, baking powder, and salt in a small bowl and set aside.
Combine the eggs and sugar in the bowl of the electric mixer. Beat until the mixture is very thick and forms ribbons when you lift the beaters away from the batter. Add the vanilla and blend lightly. Add the melted chocolate and mix lightly.
Gently fold the flour mixture into the chocolate batter with a spatula. Fold in the chocolate morsels and nuts.
Spread the batter in the greased baking pan. Bake for 35 to 40 minutes. Well done, a cake tester inserted into the center of the brownies will have a little batter clinging to it. Do not overbake the brownies. They are super-delicious when a little wet and "gooey."
Cool the brownies in the baking pan.

20 Brownies

Service: Cut the brownies into 1-1/2-inch squares. Serve with fresh fruit, or topped with ice cream for a sinfully rich brownie sundae.

Cook's Tips:

The brownies will become crumbly and dry if overbaked.
Nuts can be omitted from the recipe. (We've discovered that most young children don't like nuts.)

The Bride & Groom's First Cookbook

About the Book

Recipes from The Bride & Groom's First Cookbook:

The Bride & Groom's First Cookbook
Recipes and menus for cooking together in the '90s
by Abigail Kirsch
with Susan M. Greenberg
Illustrations by Stephanie Langley
Doubleday, 1996
$27.50 (hardcover)
ISBN: 0-385-47635-3
Reprinted with permission.

This Archived Page created between 1994 and 2001. Modified August 2007

Return to the
Global Gourmet^®
Main Page