 Chocolate Brownies Created by: Robert Mondavi Winery Executive Chef Annie Roberts Serves: 6 as dessert Ingredients: 6 oz. semi-sweet chocolate 6 oz. butter 1/4 cup rum 4 eggs, separated 3/4 cup sugar 3/4 cup walnuts, toasted and chopped 1/4 cup sifted flour 1/4 tsp. cream of tartar Directions: Preheat oven to 375°F. Line the bottom of an 8-inch cake pan with waxed paper. Fill a medium saucepan half full with water and bring to a boil over medium-high heat. Place the chocolate and butter in a stainless steel bowl and set over the saucepan. Reduce the heat to low and stir until the chocolate is melted. Add the rum. Remove from heat. Beat the egg yolks and 1/2 cup of the sugar together in a medium bowl, using a whisk. Beat until pale yellow and thick. Add the chocolate mixture, walnuts and flour. Mix well. Beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating continuously until stiff peaks are formed. Add a spoonful to the chocolate mixture and gently fold in to lighten the batter. Add the chocolate mixture into the egg whites and gently fold in. Pour into the prepared pan and bake until a toothpick inserted in the center shows a few moist crumbs, 30 to 40 minutes. |
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