Notting Hill Brownies
- 2 cups 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups walnuts or pecans (optional)
- Nonstick cooking spray
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 bowl to ensure ingredients are evenly combined, 2 to 3 minutes. Fold in nuts if using.
Pour or spoon into 13- by 9-inch baking pan greased with cooking spray and lined with parchment paper. Place pan on baking sheet. Bake at 350 degrees until brownies are set and slightly firm but not dried out, about 35 to 40 minutes. Cool, then freeze 1 hour before cutting.
To cut, unmold from baking pan. Peel off parchment paper. Cut into large blocks (about 2 1/2 by 3 inches). Wrap each in wax paper and keep frozen or refrigerated.
This recipe yields 15 large brownies.
Each brownie: 513 calories; 362 mg sodium; 151 mg cholesterol; 28 grams fat; 65 grams carbohydrates; 6 grams protein; 0.48 gram fiber.