Chocolate Brownie Cobbler

Chocolate Brownie Cobbler

2 cups unsalted butter
10 (1-oz.) squares semisweet chocolate, chopped
4 cups sugar
8 large eggs
1 tsp. vanilla
1 2/3 cups all-purpose flour
1 tsp. salt
2 1/2 cups walnuts, toasted, coarsely chopped
Cocoa powder, optional
Vanilla ice cream

Preheat oven to 350 degrees. In a heavy large saucepan over medium-low heat, stir butter and chocolate until melted and smooth. Remove from heat. Whisk sugar into chocolate mixture. Whisk in eggs one at a time. Whisk in vanilla. Stir in flour and salt. Stir in walnuts. Transfer to a buttered 15 x 10-inch baking dish.

Bake 50 minutes or until top is crisp and tester inserted into center comes out with wet crumbs attached. Do not overcook. Cool 15 minutes. Dust with cocoa powder. To serve, spoon warm cobbler into bowls and top with vanilla ice cream.

Yield: 12 servings