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Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The July 2002
Recipe of the Month
Killer Brownies for a Crowd
This recipe is from Gail Robertson of Kansas City, Missouri. It makes an enormous amount of brownies (or, as she points out, one very large brownie for the true chocoholic)!!! If you feel a bit daunted by the amounts, this recipe halves very, very easily. It makes a lovely, dense brownie.
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Ingredients
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- 1 pound (16 ounces, or 4 sticks) unsalted butter
- 1 pound (16 ounces) unsweetened chocolate
- 10 large eggs
- 2 Tablespoons vanilla extract
- 1/2 teaspoon salt
- 7 1/2 cups sugar (reduce sugar if using semisweet chocolate instead of unsweetened. -Ed)
- 2 3/4 cups flour
- 4 cups walnuts or pecans (optional)
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Directions
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- Preheat oven to 375 degrees f. (If using a dark or glass pan, reduce baking temperature by 25 degrees.)
- Grease a jelly roll pan (if halving the recipe, a 9" x 13" glass pan works nicely).
- Melt chocolate and butter together, using low heat.
- Stir chocolate mixture until melted and combined, and then remove it from heat and cool to room temperature.
- Combine eggs, vanilla, salt, and sugar in a mixing bowl and beat for 2 minutes at medium speed.
- Add chocolate mixture and beat for an additional minute longer.
- Add flour and beat until well blended. (Note: You can reduce flour a bit for an even fudgier brownie. -Ed)
- Stir in nuts until well mixed.
- Pour batter into the greased jelly roll pan.
- Bake 20-25 minutes until just barely done. Do not over bake.
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Makes 24 large servings for most or 1 serving for a true chocoholic!
Enjoy!
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