Chocolate Brownie Cobbler

Bon Appetit
10-12 Servings

2 cups (4 sticks) unsalted butter
10 ounces semisweet chocolate, chopped (I add a little extra)
4 cups sugar
8 large eggs (I use extra large)
1 teaspoon vanillas extract (l double it)
1 2/3 cups all purpose flour
1 teaspoon salt
2 1/2 cups coarsely chopped walnuts (about 10 ounces), toasted
Cocoa Powder (optional)
Vanilla Ice Cream

Preheat oven to 350F. Butter a 15x10x2inch baking dish. Stir butter and
chocolate in heave large saucepan over medium-low heat until melted and
smooth. Remove pan from heat. Whisk sugar into chocolate mixture. Whisk
in eggs 1 at a time. Whisk in vanilla, then flour and salt. Stir in the
walnuts. Transfer batter to prepared baking dish. Bake until top is crisp
and tester inserted into center comes out with wet crumbs attached, about
50 minutes. Cool 15 minutes. Dust with cocoa powder if desired then
spoon warm cobbler into bowls and serve with ice cream.


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