Chocolate Chunk Brownies

Courses: Dessert

Recipe Ingredients

2 cups	396g / 13oz	Unsalted butter - (4 sticks) - plus
		A little more to grease the baking pan
12 oz	340g	Semi-sweet chocolate - chopped
4 oz	113g	Unsweetened chocolate - chopped
6 cups	960g / 33oz	Light-brown sugar - (packed)
12 cups	2376g / 83oz	Eggs - beaten lightly (large)
3 cups	438g / 15oz	Chopped bittersweet chocolate
2 teaspoons	10ml	Vanilla
2 tablespoons	30ml	Cognac
4 cups	250g / 8.8oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Salt
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Cinnamon

Recipe Instructions

Preheat the oven to 350 degrees.

Butter a 12- by 17- by 1-inch sheet pan and line the bottom with a piece of wax paper or parchment to fit. Butter the paper and then dust the pan with flour, tapping out any excess.

Melt 2 cups butter in a saucepan over low heat. Add the semi-sweet and unsweetened chocolate; stir occasionally until melted. Add the sugar and stir to combine. Remove from the heat and scrape the mixture into a bowl. With an electric mixer on low speed, mix in the eggs until just combined. Stir in the bittersweet chocolate, vanilla and cognac. Set aside.

Sift the flour, salt, baking powder and cinnamon. Add to the chocolate mixture with an electric mixer on low speed until just combined.

Scrape the batter into the prepared sheet pan and smooth the top with a spatula. Bake in the center of the oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the brownies in the pan before cutting. (For very cleanly cut brownies, chill, then slice.)

This recipe yields 24 large brownies.

Per serving: 650 calories, 92g carbohydrates, 8g protein, 32g fat, 150mg cholesterol.

Description:

"These brownies — perfect in taste, texture and size — also make a perfect dessert for a burger bonanza."

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-18-2003

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