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Two Color Chocolate Brownies

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TWO COLOR CHOCOLATE BROWNIES
 Categories: Cookies, Chocolate
      Yield: 1 Servings
 
MMMMM--------------------------BROWNIES-------------------------------
     12 oz Semi-sweet chocolate*
     12 oz Sweet butter
      2 tb Brewed coffee
      8 lg (extra) eggs
      1 ts Salt
      4 c  Sugar
      2 ts Vanilla extract
    1/2 ts Almond extract
      2 c  Sifted all-purpose flour
     12 oz (2 3/4 cups) walnut pieces

MMMMM---------------------------ICING--------------------------------
     12 oz White chocolate
      1 c  Granulated sugar
    1/2 c  Heavy cream
      6 oz Coarsely ground nuts
 
  * (Tobler(R), Lindt(R), or Nestles(R))
  
   The ultimate indulgence!
  
   Use the middle rack of the oven. Preheat oven to 425ø. Butter bottom
  and sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with
  flour.
  
   For brownies, melt chocolate, butter and coffee on top of a
  double-boiler. Blend until smooth.
  
   In the bowl of an electric mixer, beat eggs, salt, sugar and extracts
  until light in color and creamy. Add melted chocolate to creamed
  mixture, then mix in the flour and fold in walnut pieces.
  
   Pour batter evenly into pans. Reduce oven to 375ø and bake for 30
  minutes. Test for doneness with a toothpick (center will come out
  clean and dry). Remove from oven and refrigerate immediately to cool.
  
   To make icing: in the top of a double-boiler, add white chocolate,
  chopped in pieces, sugar and cream. Heat until smooth; sugar should
  be completely melted. Pour over cooled brownies. Sprinkle walnuts on
  top. Return to refrigerator for chocolate to set.
  
   Serve at room temperature, or freeze in trays, or serve individually
  by wrapping in saran wrap and foil.
  
  Yield: 48. Larry Rosenberg, author of Muffins & Cupcakes (published
  by The American Cooking Guild), Fairview, NJ.
  
   Randy Shearer
 
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