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Brownies - The Culinary Institute Of America
Brownies from my alma mater. Dense fudgy brownies, not the soft cake like kind.
Prep Time: 00:00
Cook Time: 00:00
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
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.
Can be topped with ganache (equal amounts of melted chocolate and boiled heavy cream) for even more decadence.
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