Notting Hill Brownies
- 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.
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.