Judy's Brownies

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#41436

serves/makes:

ready in:
30-60 minutes

2 reviews

ingredients

3 cups sugar
2 cups all-purpose flour
1 1/3 cup cocoa powder ("brut" or extra dark if you can find it)
1 1/2 teaspoon kosher salt
1 cup powdered sugar, sifted
8 ounces butter
8 ounces semisweet or bittersweet chocolate
6 eggs

1 tablespoon Scotch, mixed with
2 tablespoons hot water

2 1/2 cups milk, bittersweet, semisweet, white chocolate chips or a mix, reserve 1/3 cup for the top
6 ounces toasted walnuts, pecans or a mix

directions

Thoroughly butter bottom and sides of 2 (9x9 square) pans. Line bottoms with parchment paper cut to size. Preheat oven to 325F.

In a large bowl, combine, sugar, flour, cocoa, salt, and powdered sugar. Mix thoroughly. Meanwhile, melt butter and semi-sweet or bittersweet chocolate. Whisk together.

Combine butter/chocolate with dry ingredients. Crack eggs in a separate bowl and whisk until they are lightly combined. Add eggs and blend by hand. Add scotch and water. Blend. Add chocolate chips (except amount reserved for topping) and mix. Pour a little over half of the mixture into one of the prepared pans. Add nuts to remaining mixture and pour into 2nd pan. Sprinkle reserved chocolate chips on top of both pans. Make sure nuts are covered thoroughly in brownie mixture or they will burn while baking.

Bake for 35-45 minutes or until skewer comes out a little chunky (not wet, but if it comes out bone dry you will have brownies of the same).

Better that these brownies are SLIGHTLY underdone.

added by

Rebecca Michaels, CDKitchen Staff
Read more: An Oven That Never Goes Out

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Martha REVIEW:
April 6, 2006

Absolutely amazing recipe. I have never tasted anything as delicious.
Newton MA REVIEW:
March 25, 2006

The best brownies ever.

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