Description

These decadent brownies are truly sinful, they are best kept in the refrigerator and heated just before serving with all natural rich vanilla ice cream, I have my favorites, but if you can make home made it is always great. Top it fresh raspberries or fresh sliced strawberries to finish it off.
12 large servings

Ingredients

2 ½ cups (12 ounces) un-bromated flour
1/3 cup cocoa powder
1 tablespoon salt
1 pound unsalted butter (4 sticks)
4 ¼ cups (2 pounds) cane sugar
8 eggs
12 oz semisweet chocolate, melted (1 pkg.) (Ghirardelli or other high quality chocolate) **see below for melting instructions
½ pound chopped walnuts (optional)

Instructions

Preheat oven to 375 degrees. Butter and flour the bottom of a 13 x 9 inch baking pan.

Combine the flour, cocoa powder and salt together and set aside. Blend the butter and sugar together on medium speed until well blended. Gradually add the eggs, 1/3 at a time, until well blended. Add the melted chocolate until blended. Scrape down the sides and bottom – blend for about 30 more seconds. Add the flour, mix for 30 more seconds or until flour is just mixed in.

Spread evenly into the prepared 13 x 9 pan. Spread the walnuts evenly over the top of the batter. Bake for 25 minutes. Let cool at room temperature then place in the refrigerator over night. Cut into desired sizes.

** Melt chocolate in a microwavable dish at 50% or medium power for 3 minutes. Let stand for 2 minutes then stir. If the chocolate is not melted all the way, place back in the microwave for 1 minute at 50% or medium power. Set aside.

*******MAKE AHEAD

Make this a day before you need it, they can stay in the refrigerator for two weeks or frozen for 6 months.