Friday, November 14, 2008
Double Chocolate Fudge Brownie
Tina Haldeman, Executive Pastry Chef of The Hotel Hershey
1 pound butter
21 ounces Hershey's Extra Dark Chocolate or Scharffen Berger 62% Dark Semi Sweet Chocolate
1 teaspoon vanilla extract
21 ounces sugar
5 1/2 ounces all purpose flour
1/2 teaspoon salt
15 ounces HERSHEY'S Chocolate Chips
6 1/2 ounces toasted walnuts
1/2 ounce baking powder
Melt butter and chocolate in the microwave, mix until incorporated and set aside. In a mixing bowl with a whisk attachment, whip the eggs, sugar, vanilla, and salt until light and fluffy.
On low speed, slowly add the chocolate mixture to the egg mixture. Add the dry ingredients and mix well. Add the chips and nuts. Place batter on a greased baking pan and bake at 350 degrees for 35-45 minutes. Let cool at room temperature.