Notting Hill Brownies |
Notting Hll Brownies
2 cups (4 sticks) butter, melted and cooled
2 cups granulated sugar
1 1/2 cups brown sugar, packed
1 1/2 teaspoons vanilla extract
6 eggs, lightly beaten
1 1/3 cups cocoa
2 cups unbleached flour
Scant 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups walnuts or pecans ( I used 1 cup of each)
- Blend melted butter with granulated sugar and brown sugar in bowl of large mixer. Add vanilla and eggs and blend well on slow speed until combined.
- Stir together cocoa, flour, baking soda and salt in separate bowl. Fold into batter and blend well, scraping bottom of mixing bow to ensure ingredients are evenly combined, 2 to 3 minutes. Fold in nuts if using.
- Pour or spoon into 13x9 inch baking pan greased with cooking spray and lined with parchment paper. Place pan on baking sheet. Bake at 350* until brownies are set and slightly firm but not dried out, about 35 to 45 minutes.
- Cool, then freeze 1 hour before cutting. To cut, unmold from baking pan. Peel of parchment paper. Cut into large blocks (about 2 1/2x3inches...remember though, that's the 513 calorie version!)
- Wrap each in wax paper and keep frozen or refrigerated.
Makes 15 brownies. Each brownie: 513 calories, 28 grams of fat, but hey, 6 grams of protein!
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