brownies
This recipe comes from my work, by way of the corporate pastry chef. For a while I thought the ones i was making before were fantastic, but I was proven very wrong with these.
Make sure to bake them up nice and thick so the middle will be chewy and fudgy.
The only problem that may arise is that this recipe is a little big. I actually use a double recipe to make a huge pan of brownies. It will rise a bit, so make sure to keep about 1/2 inch of room from the top
1# 12 oz butter
1# 5 oz dark chocolate
12 eggs
3 1/2 cups sugar
2 Tb vanilla
1 Tb espresso (optional)
3 c flour
2 tsp salt
2 1/2 c nuts (I recommend macadamia nuts)
melt butter and chocolate over double boiler.
while chocolate is melting in a mixer whip together eggs and sugar.
measure out the flour and salt in one container and chopped nuts in another
when the eggs are whipped add the melted chocolate and mix.
add in the vanilla, espresso, and nuts. mix.
add the flour and mix.
pour batter into a baking ban that has been lined with parchment and greased.
bake at 350 until a toothpick comes out mostly clean when inserted in to the middle.