We make a huge batch of these brownies and freeze them for an amazing sweet treat!  We adapted an old recipe for the altitude by adding a bit more flour and reducing the baking powder.

– 4 sticks butter
– 16 oz high quality bittersweet or semi-sweet chocolate
– 3 cups flour (we use ground whole wheat)
– 1 t baking powder
– 1 t salt
– 4 cups sugar (when we measure it out, we don’t fill to the rim of the measuring cup each time;  it is just too much sugar)
– 8 eggs
– 4 t vanilla

Melt the butter and chocolate separately, then whisk together.  Add to all the dry ingredients and mix in the eggs.  Beat everything together until the batter is creamy (not shiny).  Try not to eat all the batter as you put it into 2 large pans (8 x 12).  Bake at 350 for about 18 minutes…we under-bake for moist and gooey brownies.


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