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Blockbuster Brownies

Blockbuster Brownies	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.9 stars stars based on 23 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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A reviewer called these "Chocolate Heaven". A classic favorite that's been around for decades.

Makes about 32

8 ounces unsweetened chocolate
1-1/2 cups butter
6 large eggs
3 cups granulated sugar
1-1/2 cups all-purpose flour
1 tablespoon vanilla
1 cup chopped walnuts
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Melt chocolate and butter over hot water or in microwave on medium 4 minutes; remove and stir well. Let cool. Beat the eggs until lemon colored. Gradually add sugar, beating until thick, about 3 minutes. Stir in chocolate. Fold in flour, vanilla, nuts, and chocolate chips. Pour into two greased and floured 8" square pans. Bake for 35 to 40 minutes. Do not overbake; they should be very moist in the center. When cool, cut into 2" squares. Freezes well.

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Reviews of Blockbuster Brownies:

1-5 of 23 reviews   Next >>

  Gisèle in Canada  Dec 21, 2014
Would make this again.
I Have been making these since the 70\'s following the recipe on the back of the Baker\'s unsweetened chocolates. It\'s a must in our family and now the grand-children also enjoy. I had written \"the Best \"on the recipe. 5 stars

  Merry Christmas in Vancouver  Dec 25, 2009
Would make this again.
Chocolate Heaven in a pan. You might consider doubling up on the recipe so that you have some left for guests! 5 stars

  kingsclear in Canada  Dec 10, 2009
Would make this again.
The recipe really doesn't need the chocolate chips. It is fine without. There is also a glaze available for it in the original recipe but again is overkill. Original recipe was on the Bakers Unsweetened Chocolate Squares box in Canada for over 50 years until some dumb a** decided that it was time to modify it. Well the modified one doesn't work any where near as well.

Advise to bake in single 9" X 13" pan in centre of oven and watch carefully. If it gets to the full cake stage you might just as well throw it in the garbage as far as I am concerned. It has to be very moist. Does well in a convection oven (31 - 33 minutes at 325F.)
5 stars

  A cookie baker  Nov 23, 2009
Would make this again.
omg!! thank u for the recipe.. i made a blockerbuster brownie and it was delicous ;] 5 stars

  A cookie baker in Toronto  Dec 27, 2008
Would make this again.
This was a good brownie and I would try it again. Be aware that there seems to be a fine line between moist and overbaked, so watch carefully! Great balance of unsweetened and semi-sweet chocolate. 4 stars

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