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INGREDIENTS:4 lbs. butter
2 lbs. semi-sweet chocolate
12 cups sugar
40 eggs (4 quarts)
2 lbs. all purpose flour
1 Tbsp. 1 tsp. salt
1 Tbsp. 1 tsp. baking soda
1 Tbsp. 1 tsp. vanilla
3 cups cocoa
16 cups assorted topping*
6 cups melted topping**DIRECTIONS:1. Melt butter and chocolate together until smooth. Cool to room temperature.

2. Combine sugar, eggs, flour, salt, baking soda, vanilla and cocoa in a mixer with a paddle until thoroughly mixed. Gradually add room temperature chocolate mixture and stir until smooth. Divide into greased pans, allowing 1 1/8 gals. per pan.

3. Evenly distribute toppings over batter.

4. Bake at 350°F for 45 minutes, rotating pans halfway through baking time. Remove from oven, cool to room temperature or overnight in refrigerator.

5. Using a fine pastry tip, pipe zigzag lines of warm toppings over brownies. Cool until firm.


*Any combination of nuts, chocolate, peanut butter or butterscotch chips/chunks, mini marshmallows, broken candy.

**Chocolate, peanut butter or butterscotch chips, melted in a ratio of 10 oz. of chips in 1 cup of warm heavy cream.SERVINGS:4, 16 inch x12 inch x2 inch pansFrom:Recipe from Jon Middleton, Director of Culinary Research and Development, Wood Dining Services