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I found this recipe in the Los Angeles Times. I just found it again, after googling the name, on Supposedly the name derives from the movie. These brownies are dense and moist. This is a wonderful basic recipe that is easy to adorn with powdered sugar or whipped cream or a delicious sauce.


  • 2 cup butter melted and cooled
  • 2 cup granulated sugar
  • 1 1/2 cup brown sugar - (packed)
  • 1 1/2 tsp vanilla extract
  • 6 eggs lightly beaten
  • 1 1/3 cup cocoa
  • 2 cup unbleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cup walnuts or pecans (optional)


  • 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 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 although I usually cut them much smaller as they are very rich.

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