Lotsa Butter Brownies!

• 3 cups macadamia nuts, chopped
• 1 12 cups unsalted butter
• 1 lb bittersweet chocolate
• 2 -3 cups sugar
• 6 extra large eggs
• 1 tablespoon pure vanilla extract
• 12 teaspoon sea salt
• 3 14 cups unbleached pastry flour
• unsweetened cocoa powder, for dusting (optional)

1. With rack in middle position, preheat oven to 325F.
2. Lightly coat 11x17 inch jelly-roll pan with melted butter.
3. Spread nuts on a second baking sheet, and toast in oven until lightly browned (about 10-12 minutes.)
4. Shake pan halfway through baking to ensure the nuts toast evenly.
5. Melt the butter and chocolate together in a small double boiler.
6. Increase temperature to 350F.
7. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike (about 3-5 minutes.
8. ).
9. Add flour in 3 batches, turning mixer off between each addition (low speed) until all ingredients are combined.
10. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
11. Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
12. Before serving, slice into 3x4 inch squares.
13. Sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.

nuts, butter, bittersweet chocolate, sugar, eggs, vanilla, salt, unbleached pastry flour, cocoa

Taken from www.food.com/recipe/lotsa-butter-brownies-225197 (may not work)