Tony Claxton's Recipes Supernatural Brownies

This recipe makes a half-sheet (12x18) pan of brownies. The only way I've made the recipe is by dividing it in half and using a 9x13 pan. This pan is a little bigger (9 square inches) than half of a half-sheet pan. This makes the brownies a little thinner. They bake in about 45 minutes. For the 9x13 pan I use one recipe of the chocolate glaze to frost them. These brownies have a thin crunchy bottom crust that stays crunchy for a few days and are very moist while being light and not heavy.

                                   

Ingredients

1 lb - Butter (unsalted) 1 lb - Chocolate (bittersweet) 8 - Eggs (large) 1/2 t - Salt 2 C - Sugar 2 C - Brown Sugar 1 T - Vanilla Extract 2 C - All-purpose Flour 1 lb - Walnut or Pecan pieces (optional)

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Instructions

Butter a half-sheet pan (12x18) and line with buttered parchment paper or foil Pre heat the oven to 350°F and place a rack in the middle Combine butter and chocolate in a heat proof bowl and either melt over hot water or in the microwave Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla Stir in chocolate mixture and fold in flour If using nuts, fold in now Pour batter into pan, spreading evenly Bake for about 1 hour or until the top has a shiny crust and the batter is moderately firm Cool in pan on a rack then wrap in plastic wrap and store at room temperature or refrigerated until the next day Unmold from pan, remove foil and cut into 2 inch squares

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