Bridge Luncheon Menu for Tuesday June 29th, 2010 & my Favorite Brownie Recipe :) !!

As a belated Christmas present for my mother I am catering their weekly bridge get together this coming Tuesday. In addition to the menu I am also posting the to-die-for brownie recipe I used to make when I worked in catering.

Bridge Luncheon Menu
Tuesday June 29th 2010
1:00 pm

Fresh Vegetable & Cracker Assortment with Ginger Water Chestnut Dip

Assorted Gourmet Sandwiches
to include:
~Cucumber & Sweet Onion Butter Tea Sandwiches~
~Tarragon Chicken Salad on Mini Croissants~
~Genie's Portobello Sandwich~
Fresh Mozzarella, Marinated Portobello Mushrooms,
Fresh Basil Aioli, Sliced Tomatoes on Honey Sunflower Bread

Lemon Tortellini Salad
Cheese Tortellini, Julienned Red Bell Peppers, Scallions,
Asparagus, Parmesan and Almonds all tossed
in a Homemade Lemon Vinaigrette

Petite Sweets
Homemade Pecan Bars
&
Rich Chocolate Chunk Brownies w/toasted nuts

Sparkling White Sangria

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Rich Chocolate Chunk Brownies w/Toasted Nuts
These are the brownies I used to make for catering jobs, I tweaked the original recipe until I eventually ended up with this. Its all about the chocolate you use. Lots of people ask for this recipe so here it is!

Ingredients

4 oz. Unsweetened Chocolate (not bakers, use a finer quality)

3 C. Ghiradelli 60% Cacao Bittersweet Chocolate Chips (set aside 1 C)

2 Sticks Unsalted Butter (cubed)

2 ½ C. Sugar

1 ½ tsp. Salt

6 eggs, whipped with a fork

1 ½ C. Flour
*You can also add chocolate covered espresso chips (found at publix) instead of extra chocolate chips OR add additional toasted nuts of your choice.

Directions
Pre-heat oven to 350 degrees, line a 9 x 14" baking pan with parchment.

Melt unsweetened chocolate, 2 ¼ C chocolate chips and butter in a double boiler.

Pour a medium sized bowl mix sugar and salt with melted chocolate and let cool.

Stir in whipped eggs. Stir in flour. Mix until smooth. Stir in extra 1 C. Chocolate Chips and Nuts. Pour into pan lined with parchment. Bake at 350 degrees for 15 minutes, then rotate pan and bake for an additional 12-13 minutes. Check with a toothpick. When it is not gooey in the center its done. Baking times may vary depending on your oven. Cool pan on wire rack. Refrigerate over night (or at least 1-2 hours) before cutting.

This recipe makes approximately:

12 large brownies for 1x or approximately 128 petite sweets (32 per quarter pan).