|Butter||2 Cup (32 tbs), cubed|
|Semi-sweet chocolate square||32 Ounce (32 Squares, 1 Ounce Each)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||3 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chopped walnuts||3⁄4 Pound|
|For hot fudge sauce:|
|Heavy whipping cream||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), cubed|
|Baking cocoa||1 Cup (16 tbs)|
|Vanilla ice cream||1 Pint|
In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth.
In a large mixing bowl, beat the eggs and sugar on low speed until combined.
Beat on medium-high until thickened and lemon-colored, about 12 minutes.
Beat in the vanilla and chocolate mixture.
Fold in the flour and salt just until blended (the batter will be thick).
Fold in walnuts if desired.
Transfer to two greased 13-in.x 9-in.x 2-in.baking pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool on wire racks for 15 minutes.
In a large saucepan, combine the cream, sugar and butter.
Cook and stir until sugar is dissolved.
Bring to a boil, without stirring.
Reduce heat; simmer, uncovered, fon minutes.
Cool for 3 minutes.
Place cocoa in a heat-proof bowl.
Carefully whisk hot liquid into cocoa until smooth (do not scrape pan).
Cut brownies into squares; serve with ice cream and hot fudge sauce.
Garnish with whipped cream and cherries if desired.