1 pound (4 sticks) butter
8 ounces chocolate, coarsely chopped
(bittersweet, unsweetened or a combination of unsweetened and semisweet)
4 cups sugar
8 eggs
1 tablespoon vanilla
1 1/3 cups all-purpose flour
1 teaspoon salt
10 ounces (about 2 cups) chopped nuts, such
as walnuts or pecans

Preheat oven to 350 degrees. Melt butter
and chocolate in a large heat-proof mixer
bowl set over simmering water. Remove the
pan of water from the heat and allow the
mixture to cool. Add the sugar and beat
well, then add the eggs, 1 at a time, beating
well with each addition. Add vanilla, flour,
salt and nuts; stir and scrape down the bowl
until the mixture is well- blended. Pour into
a greased 9-by- 13-inch pan and bake for
approximately 1 hour, or until set. (Center
will still be somewhat soft.) Allow the
brownie cobbler to cool completely before
cutting into serving pieces.

executive chef, René Fernandez. of
The Hyatt Regency Hill Country Resort
9800 Hyatt Resort Drive.