| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Brownies |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Unsalted butter, (4 sticks) |
| 1 |
lb |
Bittersweet or semisweet chocolate, cut into 1/4-inch pieces |
| 8 |
lg |
Eggs |
| 1/2 |
ts |
Salt |
| 2 |
c |
Granulated sugar |
| 2 |
c |
Dark brown sugar, firmly packed |
| 1 |
tb |
Vanilla extract |
| 2 |
c |
All-purpose flour |
INSTRUCTIONS
One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and
lined with buttered parchment or foil. Preheat oven to 350 degrees and set
a rack in the middle level. Prepare the pan and set aside. Bring a saucepan
of water to a boil and turn off heat. Combine butter and chocolate in a
heatproof bowl and set over pan of water, stirring occasionally until
melted. Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar
and vanilla. Stir in chocolate and butter mixture, then fold in flour. Pour
batter into prepared pan and spread evenly. Bake for about 1 hour, until
top has formed a shiny crust and batter is moderately firm. Cool in pan on
a rack. Wrap pan in plastic wrap and keep at room temperature or
refrigerated until the next day. To cut brownies, unmold to a cutting
board, remove paper and replace with another cutting board. Turn cake right
side up and trim away edges. Cut brownies into 2-inch squares. Wrap
individually in plastic wrap and place in layers between parchment or waxed
paper in a tin or plastic container that has a tight-fitting cover. Store
at room temperature or freeze. Variations: Add 4 cups (1 pound) walnut or
pecan pieces to the batter. Yield: 50 brownies
NOTES : (Recipes courtesy of Nick Malgieri)
Recipe by: COOKING LIVE SHOW #CL8787 Posted to MC-Recipe Digest V1 #626 by
The Taillons <taillon@access.mountain.net> on May 30, 1997
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