Back when I was a TV producer on the talk show, Attitudes, I got sent tons of books a week. I honestly don't know when I received this brownie book from a publicist, I remember I pitched it as a segment but I still don't remember if it ever made it to air. I do know that of the 200 cookbooks I had, this one made the cut to the handful that moved to Germany with me. Well, the proof did. I never received the finished copy.
The 55 Best Brownies in the World is a collection of award winning brownie recipes from all over America. Probably many of the contributors have blogs now. You can buy the book now for 1 US cent on Amazon.
(Adapted from the Recipe by Julia Richardson, Denver, Colorado from The 55 Best Brownies in the World By Honey & Larry Zisman, St. Martin's Press August 1991)
- 3 ounces unsweetened Chocolate
- 1/2 Cup Butter
- 3/4 cup flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 cup sugar
- 2 eggs
- 1 teaspoon Amaretto
- 7 ounces of hazelnut marzipan (recipe follows)
- Grease an 8 inch square pan and preheat oven to 350
- Melt chocolate and butter together in a microwave or saucepan.
- Sift flour, baking powder and salt together.
- Add sugar to chocolate and add eggs one at a time.
- Add Amaretto
- Fold in the flour mixture.
- Spread half the batter in the pan
- Set hazelnut marzipan square over the batter and spread the rest of the batter on top.
- Bake for approximately 20 minutes.
- Let cool completely before cutting into squares.
For the Hazelnut Marzipan:
- 1/2 Cup Sugar
- 1/2 Cup Powdered Sugar
- 1 Cup Ground hazel nuts
- 1 Egg
- 1 Egg Yolk
- 1 Tsp Lemon Juice
- 1/2 Tsp Vanilla
- Mix together the Hazelnuts and the sugar, add the powdered sugar and stir until everything is blended together evenly.
- Add wet ingredients and mix together.
- When rolling, sprinkle surface with powdered sugar instead of flour.
When marzipan is rolled out place pan on top and cut out the form of the pan so you have a square piece to layer in the brownie batter.