Mark's Home Page

My sister got me hooked on this recipe December of 1999. It's really great tasting, but I've had some problems keeping it from falling. If you have any ideas about how to prevent that, please write.

• 5½ cups (2¾ 12oz bags) semisweet chocolate morsels
• 6 ounces unsweetened chocolate
• 2 cups (4 sticks) unsalted butter
• 6 eggs
• 2 tablespoons vanilla extract
• 2½ cups sugar
• 1 cup flour
• 1 teaspoon salt
• 1 tablespoon baking powder

In a separate bowl, whisk eggs, vanilla, and sugar until smooth. Add to chocolate mixture.

Sift flour, salt, and baking powder together and fold into the chocolate mixture. Pour brownie mixture into a greased 11 by 17 inch baking pan (or fill a 6 x 9¾" and a 8½ x 12½ to the same level). Bake 25 to 30 minutes. (For smaller pan, use lower temperature and bake longer. I'm still working on the baking part. I suspect that too much air in the egg mixture caused the brownies to fall during and/or after baking.) Allow brownies to cool thoroughly in pan before slicing into squares. Makes about three to four dozen brownies, depending on how they are cut.

Nutritional data per piece: 
243 Calories
  2 grams protein
 26 grams carbohydrate
 16 grams fat
 48 milligrams choleserol
 56 milligrams sodium

• 4 cups (2 12oz bags) semisweet chocolate morsels
• 5 ounces unsweetened chocolate
• 1½ cups (3 sticks) unsalted butter
• 5 eggs
• 1½ tablespoons vanilla extract
• 2 cups sugar
• ¾ cup flour
• ¾ teaspoon salt
• ¾ tablespoon baking powder

Use 6 x 9¾" and a 8 x 10" pans filled to the same level.

Mark's Home Page