- 1 lb. Butter
- 2 lb. Granulated Sugar
- 8 Whole eggs
- 12 oz. Bittersweet chocolate, melted
- 13 oz. Bread Flour
- ¼ oz. Salt
- ¾ cup Cocoa
- 12 oz. Walnuts, chopped
ingredients
directions
1. In a 6 qt mixing bowl, combine sugar and butter together with a paddle until the mixture is smooth. NOTE: The longer the mixture is creamed, the more cake-like the brownie will be. For a more fudge-like brownie, cream the mixture less, only until smooth and well blended. |
2. On medium speed, add the eggs gradually, 2 at a time, and scape down between additions. |
3. Over a double boiler (or microwave), melt the chocolate (should be about 110° F) and then add all at once and mix till well blended. Scrape down after chocolate has been added. |
4. Combine the dry ingredients together and add to the batter all at once. Mix on low to medium speed just until smooth and incorporated. |
5. Add the chopped walnuts and mix until blended. |
6. Using a half sheet pan, line bottom with parchment paper and spray with non-stick spray. Pour batter onto pan and smooth out evenly. Bake at 350 °F for about 35-40 minutes. |
7. Let brownies cool completely before cutting. Using a plastic knife will help. Finish with a dusting of powder sugar on the top. |
8. NOTE...I used ghirardelli 65% bittersweet chocolate or double chocolate chips. |
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