*  Exported from  MasterCook  *
                            Palm Beach Brownies
 Recipe By     : Maida Heatter  (3-22-96)
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Brownies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Oz            Unsweetened Chocolate
    2      Sticks        Unsalted Butter
    2      C             Walnuts, Be Generous
    5      Lg            Eggs
    2      Tsp           Pure Vanilla Extract
      1/2  Tsp           Almond Extract
      1/4  Tsp           Salt
    1      Tbsp          Plus 1 Teaspoon Powdered Instant
    3 3/4  C             Sugar
    1 2/3  C             Unbleached Flour -- sifted
 Adjust an oven rack one-third up from the bottom and preheat oven to 425
 degrees. Line a 9x11x2-inch pan with foil. Brush well with melted butter.
 Melt the chocolate and butter in the top of a large double boiler over hot
 water on moderate heat or in a small, heavy saucepan on low heat, stirring
 occasionally. When combined, remove from heat and set aside.
 Break the walnuts into pieces if necessary, trying to keep them fairly large.
 In the large bowl of an electric mixer, beat the eggs with the vanilla and
 almond extracts, salt, expresso and sugar at high speed for 10 minutes. On
 low speed, add the chocolate mixture and beat only until mixed. Remove the
 bowl from the mixer and stir in the nuts.
 Pour the batter into the prepared pan.
 Bake for 35 minutes, reversing the pan from fron to back once to insure even
 baking. At the end of 35 minutes, the cake will have a firm crust, but when
 tested with a toothpick will appear underbaked.
 Do not be concerned, it is done.
 Remove the pan from the oven and let stand until cool. Invert the brownies
 onto a cookie sheet and remove the foil. Cover with lenght of waxed paper
 and another cookie sheet..invert again. 
 This cake MUST be covered and refrigerated for a few hours or overnight
 before it is cut into bars.
 Makes 32 JUMBO brownies.
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