Obituary Brownies Food

OBITUARY BROWNIES

Obituary Brownies image

Make and share this Obituary Brownies recipe from Food.com.

Provided by Sandi From CA

Categories Bar Cookie

Time 1h

Yield 24 2-inch-square brownies

Number Of Ingredients 10

Ingredients

16 tablespoons unsalted butter
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
butter, for parchment paper
parchment paper or aluminum foil

Steps:

Butter a 13 x 9-inch pan and line with buttered parchment paper (or lined with buttered foil).
Set rack at the middle level of the oven and preheat to 350°.
Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
SERVING: Serve the brownies on their own or with ice cream and hot fudge sauce.
STORAGE: The best way to store brownies is to wrap them individually and keep them at room temperature in a tin or plastic container with a tight-fitting cover. Or freeze them.
NOTE: If you have a 12 x 18-inch commercial half-sheet pan, you may double this recipe easily.

Nutrition Facts : Calories 166.8, Fat 8.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 64.1, Carbohydrate 21.4, Fiber 0.1, Sugar 17.3, Protein 1.7

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