25. October 2010 · Categories: Recipes

When both Chef Instructor Scott McMillen’s morning class and Chef Instructor Michelle Tampakis’s afternoon class in the Pastry & Baking Arts career program made a large display of a plethora of different cookies and bars last Friday, these gooey, rich brownies stood out. As Halloween is just around the corner, this appropriately titled recipe from Nick Malgieri may be the perfect, decadent treat on a night that celebrates ghouls and ghosts.

1 pound unsalted butter
1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
1 pound granulated sugar
1 pound dark brown sugar
1/2 fluid ounce vanilla extract
1/2 pound all-purpose flour

Makes 50 brownies

Preheat the oven to 350ºF and set a rack in the middle level. Butter and flour a half-sheet pan and set aside.

Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.

Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture and then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerate until next day.

To cut brownies, unmold to a cutting board and top with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or wax paper in a tin or plastic container that has a tightly-fitting cover. Store at room temperatures or freeze.

Variations: Add 1 pound walnut pieces or pecan pieces to the batter.


  1. yum, those sound so good!

  2. Not sure anyone read this closely?

    “To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board.”

    You remove some paper that was never added?

    Also, I’m assuming you mean to bake the brownies for an hour not back them.

  3. Stephanie Bourgeois

    Thanks for reading. The errors in the recipe have been corrected. Hopefully you love the brownies as much as we do.

  4. Pingback: Sweet Treats: The Great Brownie (Mix) Bake Off | DICED: The Official Blog of ICE

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