Recipe courtesy of Geralyn Delaney Graham and Debra Ponzek

Bittersweet Beachside Brownies

Name: Bittersweet Beachside Brownies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 12 brownies
Ingredients: 1 1/2 pounds good-quality bittersweet chocolate, chopped; 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter; 6 large eggs; 3/4 cup granulated sugar; 1 cup plus 2 tablespoons (packed) dark brown sugar; 1 1/2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 1/2 teaspoon cinnamon; Nonstick cooking spray or 1 tablespoon unsalted butter, to grease the pan

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Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: 12 brownies

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Ingredients

1 1/2 pounds good-quality bittersweet chocolate, chopped

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter

6 large eggs

3/4 cup granulated sugar

1 cup plus 2 tablespoons (packed) dark brown sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

Nonstick cooking spray or 1 tablespoon unsalted butter, to grease the pan

Directions

Preheat the oven to 350 degrees F.
In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla.
In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.

Recipe courtesy of Debra Ponzek and Geralyn Delaney Graham, "The Summer House Cookbook", Potter, 2003