Chocolate Chunk Brownies

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."