Mayflower Hotel Brownies
For the chocoholic! Densely chocolate brownies studded with chocolate chips and nuts.
Makes 24 very large or 48 small brownies
Confectioners’ sugar for dusting the pan and for topping the brownies
1 3/4 pounds semisweet chocolate
1 1/2 pounds (6 sticks) unsalted butter, plus additional for greasing the pan
3 cups sugar
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
11 eggs
2 tablespoons vanilla extract
2 cups semisweet chocolate chips
2 cups chopped nuts (optional)
Preheat oven to 350 degrees. Grease two 9-by-13-inch baking pans with butter and dust with confectioners’ sugar.
In a saucepan or double boiler over low heat, melt the unsweetened chocolate and butter together. When chocolate has melted, take off the heat, stir to combine and let the mixture cool until just warm to the touch.
In the bowl of a standing mixer, combine the sugar, flour, salt and baking powder. Stir to mix thoroughly.
Add the eggs and vanilla to the cooled chocolate mixture, blending well. Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds just until ingredients are blended. Stir in the chocolate chips and nuts, if using.
Bake in the preheated oven until the cake starts to come away from the sides of the pan, about 35 minutes. Cool and dust with confectioners’ sugar before slicing.
Per brownie ( based on 48 ): 343 calories, 5 gm protein, 34 gm carbohydrates, 24 gm fat, 80 mg cholesterol, 11 gm saturated fat, 63 mg sodium, 2 gm dietary fiber
Source: Washington Post, Mayflower Hotel pastry chef Stephane Giannoni