Junior’s Restaurant Brownies by bmwat1

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Junior’s Restaurant Brownies
Submitted by bmwatl on March 26, 2005 at 10:39 am

DESCRIPTION
Junior's Restaurant Brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Makes a dozen large (very very large) brownies - 3 inches square. However, I make the recipe in 2 containers and find the brownies are still very (very) thick.

2 cups unsalted butter
10 ounces bittersweet baking chocolate (I double the chocolate and use 20 ounces)
3 1/4 cups AP flour
2 t salt
9 EXTRA LARGE eggs
4 cups sugar
2 TBLS pure vanilla extract
4 cups chopped nuts (optional,or course)

Fudge frosting - I will add the Juniors recipe if you want it.

1. Preheat the oven to 325 and generous butter a 13x9 in pan. (I use 1 large pan and one slightly smaller one with great results. I also line the pan with parchment paper. When cool the entire brownie lifts out for very easy cutting.)
2. Melt butter and chocolate over low heat.Remove from heat. Mix Flour and salut together in a large bowl and set aside.
3. Beat eggs with an electric mixer on high for 3 minutes or until light yellow and slightly thickened. With the mixer still running, beat in the sugar. Reduce mixer to low and blend in the butter-chocolate mixture and then vanilla.
4. Stir in the flour mixture with a spoon just until the flour disappears (do not overmix). Fold in walnuts (or nuts of choice...)
5. Pour batter into baking pan(s) and bake just until the brownie are almost set in the center - about 40 minutes for the full recipe in none pan. The brownies are ready when a toothpick inserted into the center comes out almost clean.
6. Let brownies cool in pan on rack for 1 hour - then spread fudge frosting. (I also sprinkle with chopped nuts) - To make cutting easier, refrigerate for at least 30 minutes before cutting.

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