*  Exported from  MasterCook II  *
 
                           SUPERNATURAL BROWNIES
 
 Recipe By     : COOKING LIVE SHOW #CL8787
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         (4 sticks) unsalted butter
    1      pound         bittersweet or semisweet chocolate,
                         cut into 1/4-inch pieces
    8      large         eggs
      1/2  teaspoon      salt
    2      cups          granulated sugar
    2      cups          dark brown sugar, firmly packed
    1      tablespoon    vanilla extract
    2      cups          all-purpose flour
 
 
 One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered 
 and
 lined with buttered parchment or foil.
 
 Preheat oven to 350 degrees and set a rack in the middle level. 
 Prepare the
 pan and set aside. 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,
 stirring occasionally until melted.
 
 Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and
 vanilla. Stir in chocolate and butter mixture, then fold in flour.
 
 Pour batter into prepared pan and spread evenly. Bake for about 1 
 hour,
 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 the next day.
 
 To cut brownies, unmold to 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. Wrap individually in plastic wrap and 
 place
 in layers between parchment or waxed paper in a tin or plastic 
 container
 that has a tight-fitting cover. Store at room temperature or freeze.
 
 Variations: Add 4 cups (1 pound) walnut or pecan pieces to the 
 batter.
 
 Yield: 50 brownies
 
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 NOTES : (Recipes courtesy of Nick Malgieri

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