Saturday, 19 July 2014



3¾ cups butter, unsalted
4 oz(120g) unsweetened chocolate
32 oz semi-sweet chocolate (5⅓ cups of chocolate chips, approximately)
7 cups sugar
¼ cup vanilla extract (the REAL stuff please!)
8 lg eggs
4 cups flour (I used bread flour, but all-purpose will work just fine.)
1 TBSP salt
1 TBSP baking powder

Preheat oven to 375.
Melt chocolate and butter in a double boiler, stirring frequently. Remove from heat when melted. Combine the sugar and vanilla in your mixer (or by hand), and then slowly pour in chocolate/butter and mix until well combined. Add eggs, one at a time, mixing well after each addition. Batter should be shiny and smooth.
Combine flour, salt, and baking powder in a separate bowl. Add to the wet ingredients and mix just until combined. Don’t over mix!
Prep 3 – 9×13 pans by lining with parchment paper that over hangs the long sides, and then spraying well with cooking spray. Pour batter into pans and spread out evenly.
Bake for 35-40 minutes, or until a toothpick comes out with wet crumbs. Start checking them at 30 minutes as ovens differ so greatly. When done, remove from oven and let cool in the pan for 10 minutes. Remove from the pan using the parchment, and then let cool an additional 5 minutes before cutting. Serve immediately.

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