Chunky Chocolate Brownies
2 cups butter
12 ounces semi-sweet chocolate
4 ounces unsweetened chocolate, chopped
6 cups lights brown sugar
12 large eggs, beaten lightly
3 cups bittersweet chocolate, chopped
2 tsps. vanilla
2 tbs. cognac
4 cups four
1 ½ tsps. salt
2 tsps baking powder
½ tsp. cinnamon
Preheat oven to 350 degrees F.
• Butter a 12 x 17 x 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 and tap the excess out into the sink.
• Melt 2 cups of butter in a saucepan over low heat.
• Add the semi-sweet and unsweetened chocolate and stir it until it melts.
• Add the sugar and stir to combine it all together.
• Remove from the heat and scrape the mixture into a bowl.
• With an electric mixer at a low speed mix in the eggs until they are combined and stir in the bittersweet chocolate and the cognac and the vanilla and set it aside.
• Sift the flour, salt, baking powder and cinnamon.
• Add this to the chocolate mixture with an electric mixture until it combines.
• Scrape the batter into the prepared 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. This takes about 25 minutes.
• Cool the brownies before you cut them.
Yield: 2 dozen brownies
Tags: chocolate brownies
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