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Ingredients Jump to Instructions ↓

  1. 2 cups butter, cubed

  2. 32 ounces semisweet chocolate, chopped

  3. 7 eggs

  4. 2 cups sugar

  5. 3 teaspoons vanilla extract

  6. 2-1/2 cups all-purpose flour

  7. 1-1/2 teaspoons salt

  8. 3/4 pound chopped walnuts, optional HOT FUDGE SAUCE:

  9. 1 cup heavy whipping cream

  10. 1 cup sugar

  11. 1/2 cup butter, cubed

  12. 1 cup baking cocoa Vanilla ice cream Whipped cream and maraschino cherries, optional

Instructions Jump to Ingredients ↑

  1. In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool. In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. Transfer to two greased 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 15 minutes. In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired. Yield: 4 dozen (2 cups sauce).

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