Ingredients
2 cups butter, cubed32 ounces semisweet chocolate, chopped7 eggs2 cups sugar3 teaspoons vanilla extract2-1/2 cups all-purpose flour1-1/2 teaspoons salt3/4 pound chopped walnuts, optionalHOT FUDGE SAUCE:1 cup heavy whipping cream1 cup sugar1/2 cup butter, cubed1 cup baking cocoaVanilla ice creamWhipped cream and maraschino cherries, optional
Preparation
In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool.
In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired.
Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes.
In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes.
Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.
