CHOCOLATE BROWNIE COBBLER

2 cups (4 sticks) unsalted butter
10 ounces semisweet chocolate, chopped
4 cups sugar
8 large eggs
1 teaspoon vanilla extract
1 2/3 cup all purpose flour
1 teaspoon salt
2 1/2 cups coarsely chopped walnuts (about 10 oz.), toasted
cocoa powder (optional)
vanilla ice cream

Preheat oven to 350 degrees F. Butter 15x10x2-inch baking dish.

Stir butter and chocolate in heavy large saucepan over medium-low heat until melted and smooth. Remove pan from heat.

Whisk sugar into chocolate mixture. Whisk in eggs 1 at a time. Whisk in vanilla, then flour and salt. Stir in walnuts. Transfer batter to prepared baking dish.

Bake until top is crisp and tester inserted into center comes out with wet crumbs attached, about 50 minutes. Cool 15 minutes.

Dust with cocoa powder, if desired. Spoon warm cobbler into bowls. Serve with vanilla ice cream.

Servings: 10-12
Source: Bon Appetit Magazine; September 1998