Renaissance Mayflower Brownies.
Makes a large batch
1 ½ pounds 6 sticks unsalted butter, plus addition for greasing the pan
2 C all purpose flour
1 T baking powder
2 T vanilla extract
2 C chopped nuts (optional)
1 3/4 pounds semisweet chocolate
3 C sugar
1 tsp saslt
11 eggs
2 Cups semisweet chocolate chips
Preheat oven to 350 degrees. Grease two 9 x 13 pans with butter and dust with xxxx sugar.
Saucepan or double boiler over low heat, melt the unsweened chocolate and butter together. When choc has melted, take off heat. Stir to combine and let the mixture cool till warm to the touch.
In the bowl of a standing mixer, combine sugar, flour, salt and baking powder.
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 blended. Stir in choc chips and nuts, if using,.
Bake in preheated oven until comes away from sides of pan, about 35 minutes. Cool and dust with xxx sugar before slicing.