- 7 oz unsweetened chocolate
- 7 oz unsalted butter
- 7 ½ oz granulated cane sugar
- 5 oz brown cane sugar
- 2 tsp pure vanilla extract
- Large eggs - 4 eggs (*because weights vary from egg to egg, make sure measures scant 1 cup)
- 6 oz semi-sweet chocolate chips
- 11 oz high quality milk chocolate chunks
- ½ pound, coarsely chopped walnuts
- 1 cup plus 2 ½ tbsp** unbleached all-purpose flour
- ¼ tsp salt
Recipe Yields 24 Brownies
1. Preheat oven to 350 degrees. If you have a convection oven, set the oven at 325 degrees and turn on the fan.
2. Take out eggs to bring to room temperature.
3. Butter a 9x13 pan and set aside.
4. Melt butter and unsweetened chocolate in a double boiler (you can place a metal bowl on top of a pot, that is filled with 3 inches of simmering water. Stir occasionally and remove from heat once butter and chocolate are smooth
5. Pour melted butter/chocolate mixture over sugars and combine until smooth.
6. Add vanilla
7. Lightly mix eggs in a separate bowl. To ensure eggs are tempered, add about a cup of the chocolate mixture into the eggs and combine. This will neutralize the difference in temperature and prevent scrambled eggs in your chocolate.
8. Add the egg/chocolate combination to the chocolate mixture.
9. Combine by folding gently.
10. Add the chocolates and walnuts
11. Add the salt to the flour then sift into the chocolate mixture. Fold the flour into the chocolate mixture but do not overmix.
12. Pour into the pan and smooth out evenly with an offset knife.
13. Bake for 12 minutes, then turn and bake for another 11 minutes. When done the brownie should pull away from the edges and feel a little springy.
14. Allow to cool completely before cutting or removing from pan
Bake: 350 degrees in standard oven, 325 degrees in a convection oven for 23 – 25 minutes.
* How to Measure Flour: Fluff the flour in the container, then lightly spoon into measuring cup that is overfilled. Finish by leveling off with a straight edge, such as the back of a knife.