Miles of Chocolate clone receipe
Miles of chocolate
Step 1: Glaze chocolate (top layer)
“Melt the butter over low heat. Add the sugar and heat up both just until it’s just about to boil. This will give the brownies a crispy top crust.”
In a heavy saucepan, melt two cups of **sugar with three tablespoons of unsweetened cocoa powder, one stick of salted butter and 1/2 cup of whole milk. Let the mixture boil for one minute. Pour off into a separate bowl for *egg.
Do not rinse out the heavy saucepan, use it for bottom layer. This will be the dirty saucepan!!
**Place sugar in food processor and process for about 2 minutes so that it is very fine.
Step 2: Dirty chocolate (bottom layer)
1 cup granulated sugar
4 ounces butter (Unsalted)
3 ounces unsweetened chocolate, cut up
1 tablespoon Kahlua
1/2 teaspoon vanilla
2 large eggs
1/8 teaspoon salt
1/2 cup all purpose flour (Unbleached)
Preheat oven to 350 degrees F. Line a 9×5 inch baking pan with parchment paper or Release foil. Put this baking pan onto a baking sheet before putting into the oven (boil over).
Place sugar in food processor and process for about 2 minutes so that it is very fine.
In dirty saucepan, melt butter over medium heat. When butter starts to melt and coats pan bottom, add unsweetened chocolate and reduce heat to low. Stir constantly until chocolate is melted.
If using Kahlua, add 1/2 cup of the processed sugar to melted chocolate and stir over low heat for about 40 seconds to dissolve sugar. Remove chocolate mixture from heat and let cool for about 5 minutes. Stir in Kahlua and vanilla. “Melt the butter over low heat. Add the sugar and heat up both just until it’s just about to boil. This will give the brownies a crispy bottom crust.”
If you are not using kahlua, then mix all the fine sugar with *eggs below and mix into the melted chocolate just about to boil.
Add eggs and salt to food processor and process eggs and salt with the sugar you’ve left behind in the processor.
*When cracking eggs keep a little of the egg white form each egg in the little shell and pour into the top layer batch.
Stir the egg mixture into the warm chocolate. Stir in shifted flour, being careful not to over-mix.
Pour into pan and rap pan on the counter to bring any air bubbles to the top. Pour the top layer batch on top.
Bake @ 350 for 28 minutes or until top is set and brownies start to smell. Let cool. Transfer to refrigerator and chill for a few hours or overnight. Lift from pan and cut.