Greenwich Village Brownies
Source of Recipe
the web
List of Ingredients
- 2 cups unsifted flour
- 1/4 tsp salt
- 6 oz unsweetened chocolate
- 8 oz butter
- 1 tsp vanilla extract
- 2 cups sugar
- 1 cup light brown sugar
- 2/3 cup light corn syrup
- 6 eggs
- 3 cups pecans [or walnuts] Recipe
Adjust a rack one-third up from the bottom of the oven and preheat
to 350 degrees F. Grease a 15 1/2 by 10 1/2 by 1-inch jelly roll pan.
Line it with a large piece of wax paper, butter the paper, and dust it
lightly all over with flour. Invert the pan to shake out excess flour.
(I use parchment sprayed with Pam and skip the flour.)
Measure the flour before sifting, then sift it together with the salt
and set aside. Melt the chocolate in the top of a small double boiler
over hot water on moderate heat. Stir until smooth, remove the top of the
double boiler, and set aside.
In the large bowl of an electric mixer cream the butter. Add the vanilla
and the granulated and brown sugars. Beat to mix well. Add the corn
syrup and beat until smooth. Add the eggs one at a time, beating until
smooth after each addition. Beat in the melted chocolate. On low speed,
gradually add the flour, beating until smoothly mixed. Stir in 2 cups
of the nuts.
Turn the mixture into the prepared pan and spread to make a smooth
layer. (The pan will be filled to the top.) Sprinkle the remaining cup
of nuts over the top.
Bake for 40 to 45 minutes until a toothpick inserted in the center of the
cake comes out clean but not dry.
Cool in the pan for 30 minutes. Then cover with a large rack or cookie
sheet and invert. Remove the pan and the paper. Cover with a large rack
and invert again, leaving the cake right side up to cool completely.
The cake is easier to cut if it is chilled first [but tastes wonderful
still a little warm!]; place it in the freezer or refrigerator until it
is quite firm. Or cover the cake with aluminum foil or plastic wrap and
let it stand overnight at room temperature. Slide the cake onto a
cutting board [a really tough trick unless it's frozen]. Use a long,
thin, sharp knife or a finely serrated one to cut it into bars.
Makes 32 bars.
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