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Supernatural Brownies



* Exported from MasterCook II *

SUPERNATURAL BROWNIES

Recipe By : COOKING LIVE SHOW #CL8787
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound (4 sticks) unsalted butter
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



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