You knew that right?
Okay, so this recipe makes a ton of brownies. I mean like a 9 x 13. Given that they are so rich, you can cut them very small, so it works well for a crowd.
It especially works wonderfully with ice cream.
The top will be dry and crackley, but underneath, oh my goodness is it gooey.
So don’t miss this chocolaty delight.
- 1 (8-oz.) package unsweetened chocolate baking squares, chopped
- 1 1/2 cups butter, cut up $
- 4 cups sugar
- 2 cups all-purpose flour
- 6 large eggs
- 1 tablespoon plus 1/8 tsp. salt
- 1 tablespoon vanilla extract
- 1. Preheat oven to 350°. Line a 13- x 9-inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
- 2. Bring 1 inch of water to a simmer in bottom of a double boiler. Place chocolate and butter in top of double boiler. Cook, stirring occasionally, 5 to 6 minutes or until melted. Cool 10 minutes; transfer to a large bowl. Stir in sugar until blended. Stir in flour and next 3 ingredients just until blended. Pour batter into pan.
- 3. Bake at 350° for 32 to 35 minutes or until set. Cool in pan, for an hour, and then in fridge until chilled. Can be served at room temperature, but it will cut easier when cold.
NOTES: You can add nuts if you wish, but I would put them on top of the batter. Nuts tend to soften when baked in.
SOURCE: My Recipes
BAKING TIME: 35 min. Another five will give a more cake-like consistency.
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