Award-Winning Notting Hill Brownies

Award-Winning Notting Hill Brownies

Makes 12 to 16 large brownies A recipe that needs its own Hall of Fame, this rave-worthy recipe is inspired by the scene in Notting Hill in which the characters compete for the last brownie left on the dessert plate after dinner. Chewy, but not overly so, these brownies are Goldman's test kitchen favorite. Serve them with ice cream or rolled in sugar.

Ingredients: 2 cups (1 pound) unsalted butter, melted and cooled
2 cups white sugar
1-1/2 cups firmly packed brown sugar
1-1/2 teaspoons pure vanilla extract
6 eggs
1-1/3 cups unsweetened cocoa powder
2 cups all purpose flour
3/8 teaspoon baking soda
1/2 teaspoon salt
2 cups (8 ounces) chopped walnuts or pecans
Confectioners' sugar for dusting

Directions: 1. Preheat oven to 350 degrees F. and spray a 9x13-inch baking pan lightly with nonstick cooking spray. Line the bottom of the baking pan and a baking sheet with parchment paper. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, both sugars, vanilla and eggs. Beat well on the lowest speed.

3. In a medium-sized bowl, hand whisk the cocoa, flour, baking soda and salt together. Fold into the batter and blend well with the mixer, stopping once or twice to scrape the bottom and sides of the bowl. Fold in the nuts.

4. Pour batter into prepared pan on the baking sheet and bake for 35 to 45 minutes, or until set and slightly firm but not dry. Let cool completely on a wire rack then freeze for 1 hour. 5. Unmold and peel off parchment paper. Cut into 2.5x2.5-inch squares. Wrap each in waxed paper and keep frozen or refrigerated. Dust with confectioners' sugar before serving.

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Michele Borboa, MS

Michele Borboa, MS is a contributing editor for SheKnows.com specializing in health, fitness, and all things food. She is a veteran health and fitness professional, personal chef, and mom in Bozeman, Montana. She is also the author of the time-saving cookbook Make-Ahead Meals Made Healthy (Fair Winds Press, July 2011). You can contact Michele at michele.borboa@sheknows.com or give her a tweet at http://twitter.com/micheleeborboa.