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Brownies - The Culinary Institute Of America

Brownies from my alma mater. Dense fudgy brownies, not the soft cake like kind.

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Servings: 35

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

main ingredients

340 grams chocolate, semisweet

510 grams unsalted butter

15 each eggs, whole

1.02 kilograms sugar, granulated

1 teaspoon vanilla extract

340 grams cake flour

510 grams walnuts, chopped

Preparation

1Chop chocolate and set aside in a heatproof bowl

2Melt unsalted butter over medium-high heat. Once simmering and all of the butter has melted, pour over chopped chocolate and stir with a whisk to melt chocolate and make a homogenous mixture. Set aside.

3Combine eggs, sugar, and vanilla in a mixing bowl. Set over a double boiler on the stove. Heat mixture to 110°. Stir to make sure sugar has dissolved.

4With an electric stand mixer, whip egg mixture until doubled in volume and is holding a light tread from the whisk attachment.

5Mix in chocolate mixture.

6Fold in flour and half of the chopped walnuts.

7Spread batter in a greased parchment lined 1/2 size sheet pan.

8Sprinkle remaining chopped walnuts on top.

9Bake in a 350° oven for 30-45 minutes depending on how fudge like you prefer your brownies.

Additional Notes

Can be topped with ganache (equal amounts of melted chocolate and boiled heavy cream) for even more decadence.

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