• 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)

1. Blend melted butter with granulated sugar and brown sugar in bowl of large mixer.
2. Add vanilla and eggs and blend well on slow speed until combined.
3. Stir together cocoa, flour, baking soda and salt in separate bowl.
4. Fold into batter and blend well, scraping bottom of mixing bowl to ensure ingredients are evenly combined, 2 to 3 minutes.
5. Fold in nuts if using.
6. Pour or spoon into 13- by 9-inch baking pan greased and lined with parchment paper.
7. Place pan on baking sheet.
8. Bake at 350 degrees until brownies are set and slightly firm but not dried out, about 35 to 40 minutes.
9. Cool, then freeze 1 hour before cutting.
10. To cut, unmold from baking pan.
11. Peel off parchment paper.
12. Cut into large blocks (about 2 1/2 by 3 inches). Wrap each in wax paper and keep frozen or refrigerated.
13. This recipe yields 15 large brownies although I usually cut them much smaller as they are very rich.

I found this recipe in the Los Angeles Times. I just found it again, after googling the name, on fooddownunder.com. 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.