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Preheat oven to 350 degrees and butter and flour an 8-inch square baking pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips. Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of waxed paper in an airtight container at cool room temperature, 5 days. NOTES : Cooking Live Recipe by: Cooking Live Show #CL8802 Posted to MC-Recipe Digest V1 #626 by The Taillons
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|Serving Size: 1 Serving (1457g)|
|Recipe Makes: 1|
|Calories from Fat: 2480 (49%)|
|Amt Per Serving||% DV|
|Total Fat 275.6g||367 %|
|Saturated Fat 154.9g||774 %|
|Monounsaturated Fat 86g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 2297.2mg||707 %|
|Sodium 1573.1mg||54 %|
|Potassium 3163.1mg||83 %|
|Total Carbohydrate 649.9g||191 %|
|Dietary Fiber 47.6g||190 %|
|Sugars, other 602.3g|
|Protein 104.7g||150 %|
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Calories per serving: 5045
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