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Killer Brownies for a Crowd




Source of Recipe


Gail Robertson


Recipe Introduction


This recipes makes an enormous amount of brownies (or, as Gail points out, one very large brownie for the true chocoholic)!!! If you feel a bit daunted by the amounts, this recipe halves very, very easily. It makes a lovely, dense brownie.



List of Ingredients




1 pound (16 ounces, or 4 sticks) unsalted butter
1 pound (16 ounces) unsweetened chocolate
10 large eggs
2 Tablespoons vanilla extract
1/2 teaspoon salt
7 1/2 cups sugar (reduce sugar if using semisweet chocolate instead of unsweetened.)
2 3/4 cups flour
4 cups walnuts or pecans (optional)


Recipe



Preheat oven to 375 degrees f. (If using a dark or glass pan, reduce baking temperature by 25 degrees.)

Grease a jelly roll pan (if halving the recipe, a 9" x 13" glass pan works nicely).

Melt chocolate and butter together, using low heat.
Stir chocolate mixture until melted and combined, and then remove it from heat and cool to room temperature.

Combine eggs, vanilla, salt, and sugar in a mixing bowl and beat for 2 minutes at medium speed.

Add chocolate mixture and beat for an additional minute longer.

Add flour and beat until well blended. (Note: You can reduce flour a bit for an even fudgier brownie.)

Stir in nuts until well mixed.

Pour batter into the greased jelly roll pan.

Bake 20-25 minutes until just barely done. Do not over bake.