Chocolate Ohs!

By terryjo

This recipe was created by Judy Rosenberg, owner of The Rosie's Bakery in New York. She named them Chocolate Orgasms, and I hear that is the name displayed on her wall menu in her bakery. I make them once a year and call them Chocolate ohs!

Ingredients

• Rosie's Award Winning Brownies are the first step:
• vegetable oil or butter for greasing the pan (optional)
• 6 ounces unsweetened chocolate
• 2 sticks (8 ounces) unsalted butter at room temperature
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs at room temperature
• 1/2 cup all-purpose flour
• 1/2 cukps chopped walnuts (optional)
• Topping:
• 3 1/2 ounces unsweetened chocolate
• 1/2 cup plus 1 tablespoon evaporated milk
• 3/4 cups sugar

Preparation

Step 1

Rosie's Award Winning Brownies are the first step:

1. Place a rack in the center of the oven and preheat to 350 degrees. Lightly grease an 8 inch square pan with vegetable oil or butter, or line the bottom with parchment paper.

2. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Let the mixture cool for 5 minutes.

3. Place the sugar in a medium size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula.

4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg is added and blend until velvety about 15 more seconds Then scrape the bowl again.

5. Add the flour on low speed and mix for 20 seconds, stopping once to scrape the bowl. Finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. stir in the nuts, if using.

6. Spread the batter evenly in the prepared pan. Bake just until the center rises to the level of the sides and a tester inserted in the center comes out with moist crumbs, 30-35 minutes.

7. Let the brownies cool in the pan on a rack for 1 hour before cutting and serving them. And don't forget the tall glass of milk.

Chocolate Oh's Topping is the Second Step:

1. Bake the brownies as directed in the recipe and allow them to cool completely in the pan on a reack. Don't cut them yet.

2. To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water.

3. Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate, Blend the frosting on Medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).

4. Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting them.

Note: When cut, refrigerate the brownies in the pan, covered with plastic wrap, for up to 2 days. After that, layer them in an airtight container with plastic wrap, parchment paper, or waxed paper between the layers,and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious either cold or at room temperature.