Supernatural Brownies

* Exported from MasterCook *

SUPERNATURAL BROWNIES

Recipe By : COOKING LIVE SHOW #CL8787
Serving Size : 1 Preparation Time :0:00
Categories : Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound unsalted butter -- (4 sticks)
1 pound bittersweet or semisweet chocolate
cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
2 cups granulated sugar
2 cups dark brown sugar -- firmly packed
1 tablespoon vanilla extract
2 cups all-purpose flour

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



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NOTES : (Recipes courtesy of Nick Malgieri)