Notting Hill Brownies

These Notting Hill Brownies (from the comedy with the same name) are high and dense and make a dramatic statement. To serve these for a party, pile brownies on a platter and dust with powdered sugar. They're also great served with a scoop of ice cream on top and chocolate syrup or frost with Master Brownie Frosting (see recipe) for a rich, chocolate treat.

Courses: Dessert
Serves: 15 people

Recipe Ingredients

2 cups	396g / 13oz	Butter - melted and cooled
2 cups	396g / 13oz	Granulated sugar
1 1/2 cups	240g / 8.5oz	Brown sugar - (packed)
1 1/2 teaspoons	7.5ml	Vanilla extract
6		Eggs - lightly beaten
1 1/3 cups	146g / 5.1oz	Cocoa
2 cups	125g / 4.4oz	Unbleached flour
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 cups	474ml	Walnuts or pecans - (optional)
		Nonstick cooking spray

Recipe Instructions

Blend melted butter with granulated sugar and brown sugar in bowl of large mixer. Add vanilla and eggs and blend well on slow speed until combined.

Stir together cocoa, flour, baking soda and salt in separate bowl. Fold into batter and blend well, scraping bottom of mixing bowl to ensure ingredients are evenly combined, 2 to 3 minutes. Fold in nuts if using.

Pour or spoon into 13- by 9-inch baking pan greased with cooking spray and lined with parchment paper. Place pan on baking sheet. Bake at 350 degrees until brownies are set and slightly firm but not dried out, about 35 to 40 minutes. Cool, then freeze 1 hour before cutting.

To cut, unmold from baking pan. Peel off parchment paper. Cut into large blocks (about 2 1/2 by 3 inches). Wrap each in wax paper and keep frozen or refrigerated.

This recipe yields 15 large brownies.

Each brownie: 513 calories; 362 mg sodium; 151 mg cholesterol; 28 grams fat; 65 grams carbohydrates; 6 grams protein; 0.48 gram fiber.

Source:
The Los Angeles Times, 09-29-1999

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