2 pounds Unsweetened chocolate
2 pounds Unsalted butter
2 pounds Eggs
5 3/4 pounds Granulated sugar
2 fluid ounces Vanilla extract
26 ounces All-purpose flour (1 lb. 10 oz.)
1 pound Pecan pieces
Yield: 8 Dozen
1. Melt the chocolate with the butter over a double boiler.
2. While the chocolate is melting, whip the eggs and sugar in a large mixer bowl fitted with the paddle attachment for 10 minutes.
3. Add the melted chocolate and vanilla to the eggs. Stir to blend completely. Stir in the flour and nuts.
4. Spread the butter evenly onto a parchment-lined and buttered sheet pan. The pan will be very full. Bake at 325°F (160°C) for 40 minutes, rotating the pan after the first 20 minutes.
5. Allow to cool completely before cutting. Dust the brownies with powdered sugar if desired.
Notes: Method: Bar Cookie
2 pounds Unsalted butter
2 pounds Eggs
5 3/4 pounds Granulated sugar
2 fluid ounces Vanilla extract
26 ounces All-purpose flour (1 lb. 10 oz.)
1 pound Pecan pieces
Yield: 8 Dozen
1. Melt the chocolate with the butter over a double boiler.
2. While the chocolate is melting, whip the eggs and sugar in a large mixer bowl fitted with the paddle attachment for 10 minutes.
3. Add the melted chocolate and vanilla to the eggs. Stir to blend completely. Stir in the flour and nuts.
4. Spread the butter evenly onto a parchment-lined and buttered sheet pan. The pan will be very full. Bake at 325°F (160°C) for 40 minutes, rotating the pan after the first 20 minutes.
5. Allow to cool completely before cutting. Dust the brownies with powdered sugar if desired.
Notes: Method: Bar Cookie
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