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    Best Ever Brownies 2


    Source of Recipe


    Marianna Marticci Zambroski (posted at recipecircus)

    Recipe Introduction


    "Prepare sifted items before hand, have everything Measured and ready to add to the bowl. Pretend you are the cook on a TV food show, have someone real strong to help you pour it into the cake pan and someone real strong to cut into 4 to 8 dozen pieces. These freeze well, place in several zip-lock bags and use as needed. This recipe is expensive and hard to make, but the brownies will make you famous for your brownies. When you say, "What shall I bring?" The answer will be BROWNIES."

    List of Ingredients




    8 Eggs
    4 Cups Sugar
    2 Cups butter melted (1lb)
    1 tablespoon vanilla
    2 cups cocoa sifted
    2 cups flour sifted
    2 cups walnuts in big pieces
    12 oz. chocolate morsels (semi-sweet)
    1/2 cup of butter

    Recipe



    Set oven to 450 degress. Use a large pan 12" by 18"..grease bottom and sides, carefully line bottom with wax paper. It can come up the narrow side but don't let it come up the two longer sides. Press it in the corners and bottomof pan .....good and tight. Grease and flour the wax paper.

    Use a large bowl for eggs on high speed until thick and lemon colored gradually adding in sugar. Add vanilla and continue to beat. THIS SHOULD TAKE 15 MIN. (This is the secret to the melt in your mouth taste.)

    Now add your sifted cocoa and fold in by hand or the lowest mixer speed. Add melted and cooled butter continuing to gently fold. Now add flour and continue to fold until smooth. Stir in nuts. Pour/scrape it from the bowl to prepared pan, smooth the top. Then put it in the middle of the oven neither too high or too low.

    Immediately reduce heat to 400 degrees and bake for 20 minutes. Test it not with a tooth pick, but by pressing the cake with your index finger, you may leave it the oven a couple of more minutes.

    While cake is baking prepare the icing.Melt chocolate morsels and butter together in microwave oven. Place on cake while cake is warm.Cover cake with saran wrap, freeze it in the pan. When frozen, flip it out of pan, remove wax paper from bottom and flip it right side up. Cut with large knife. YIELD: 4 to 8 dozen

 

 

 

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