Even though it's the Cooking Light Bulletin Board, we often discuss recipes that are anything but light. This is one such recipe. These brownies are extremely rich and decadent. Although I loved the flavor, they were really too rich for what I envision a brownie to be. But if you like a really decadent, fudgy brownie, this one is for you.
"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.
3 sticks unsalted butter, cut into pieces
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 1/4 cups cake flour (not self-rising)
1 cup plus 2 tablespoons unsweetened cocoa powder, not Dutch process
3 cups sugar
1/2 teaspoon salt
1 cup chopped pecans or walnuts (optional)
Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Stir in nuts. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.
Cooks' note: • Brownies keep, layered between wax paper in an airtight container, 5 days.
Makes 20 brownies
Gourmet February 2000
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The Farm of Beverly Hills, Beverly Hills, CA
Reviews: Cooking Light, Epicurious