Ingredients

• Confectioners’ sugar for dusting the pan and for topping the brownies
• 1 3/4 pounds semisweet chocolate
• 1 1/2 pounds (6 sticks) unsalted butter, plus additional for greasing the pan
• 3 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 11 eggs
• 2 tablespoons vanilla extract
• 2 cups semisweet chocolate chips
• 2 cups chopped nuts (optional)

1. Preheat oven to 350 degrees. Grease two 9-by-13-inch baking pans with butter and dust with confectioners’ sugar.

2. In a saucepan or double boiler over low heat, melt the unsweetened chocolate and butter together. When chocolate has melted, take off the heat, stir to combine and let the mixture cool until just warm to the touch.
3. In the bowl of a standing mixer, combine the sugar, flour, salt and baking powder. Stir to mix thoroughly. Add the eggs and vanilla to the cooled chocolate mixture, blending well. Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds just until ingredients are blended. Stir in the chocolate chips and nuts, if using.

4. Bake in the preheated oven until the cake starts to come away from the sides of the pan, about 35 minutes. Cool and dust with confectioners’ sugar before slicing.

Makes 24 very large or 48 small brownies

Backstory: During Clinton impeachment proceedings in 1999, the staff at the Mayflower Hotel would serve brownies to the throngs of reporters and photographers hanging out in front of the hotel, where depositions were being taken. One of our reporters described them as “thick, chewy, chocolaty.”