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Chocolate Chunk Brownies

 
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"Hulan found things she wanted to eat, American delicacies, also sent by missionaries from far away. I can admit this: I was curious to try them too,
these foods that had to be sent such a dangerous long ways. So I tried them
all, three kinds of taste. The first was a soft dumpling, named for its color,
brownie - so sweet it made my teeth ache."
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Is there such a thing as too many brownie recipes?
Of course not! Sheesh...

Chocolate Chunk Brownies


Celebrate!: Cookbook
Sheila Lukins with Peter Kaminsky
Copyright © 2003 by Sheila Lukins
(Workman Publishing)

“These brownies are what you would expect from the perfect brownie in
texture, taste, and size. Fill up a basket, serve with a glass of cold milk –
one of those great fifties striped glasses… Bake them a little fudgy!”

Makes 24 brownies

1 cup (2 sticks) unsalted butter
6 ounces semisweet chocolate,
coarsely chopped
2 ounces unsweetened chocolate,
coarsely chopped
3 cups (packed) light brown sugar
6 large eggs, lightly beaten
1 1/2 cups coarsely chopped bittersweet
[not unsweetened] chocolate
1 teaspoon pure vanilla extract
1 tablespoon Cognac
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cinnamon

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 17 x 12 x 1-inch sheet pan and line the bottom
with a piece of wax or parchment paper. Butter the paper and then
dust the pan with flour, tapping out any excess.
2. Melt the butter in a large saucepan over low heat. Add the semisweet
and unsweetened chocolates. Stir occasionally until melted. Add the
brown sugar and stir to combine. Remove the pan from the heat and
scrape the mixture into a large bowl. Add the eggs and mix with an
electric mixer on low speed until just incorporated. Stir in the bitter-
sweet chocolate, vanilla, and Cognac.
3. Sift the flour, salt, baking powder, and cinnamon together in a large
bowl. Add the flour mixture to the chocolate mixture, beating with
an electric mixer on low speed until just combined.
4. Scrape the batter into the prepared sheet pan and smooth the top
with a spatula. Bake until a wooden toothpick inserted into the
center comes out just clean, 20 to 25 minutes. Do not overbake.
Let the brownies cool completely in the pan on a wire rack. Once
they have cooled, cut them into pieces. (For very cleanly cut
brownies, chill them before cutting.)

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