These brownies can be used to make a Brownie Ice Cream Dessert, using a rimmed baking sheet, also known as a jellyroll pan. The larger pan makes thinner brownies that are easier to eat when frozen, and you will be able to cut out more shapes.
Preheat the oven to 350 degrees. Grease a 9 by 13 inch pan then line with parchment or wax paper, using enough to hang over the sides slightly.
Melt in a large saucepan over low heat:
3/4 cup unsalted butter
When melted, stir in, then remove from heat:
4 ounces semi-sweet chocolate, chopped fine
4 ounces unsweetened chocolate, chopped fine
When the chocolate is melted and mixture has cooled slightly (about 15 minutes), stir in:
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
Beat in a small bowl, then add and incorporate thoroughly:
4 large eggs
Stir in until completely blended:
1 cup flour
1 cup chopped walnuts (optional)
Pour batter into prepared pan and bake 30 to 35 minutes, until knife inserted in center of the brownies comes out just clean. Cool completely in pan, then turn out of pan, peel parchment, and cut into shapes with Ann Clark cookie cutters.