Notting Hill Brownies


2 cups (4 sticks) butter, melted and cooled
2 cups granulated sugar
1 1/2 cups brown sugar, packed
1 1/2 teaspoons vanilla extract
6 eggs, lightly beaten
1 1/3 cups cocoa
2 cups unbleached flour
Scant 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups walnuts or pecans, optional
Nonstick cooking spray
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 13x9" baking pan greased with
cooking spray and lined with parchment paper.
Place pan on baking sheet.
Bake at 350F 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 1/2x3 inches).
Wrap each in wax paper and keep frozen or refrigerated.
15 large brownies.