Chocolate Brownie

 Official Recipe calls for a Modified Sponge method.

1. Melt the chocolate and butter together in a double boiler. Let the mixture cool to room temperature.

2. Mix the eggs, sugar, salt, and vanilla together until well blended, but do not whip. Whipping to a foam creates more leavening, resulting in a more crumbly, less fudgy brownie.

3. Blend in the chocolate mixture.

4. Sift the flour and fold in.

5. Fold in the chopped nuts.


Chef's method is as follows:
  1. Warm butter and chocolate until liquify and mix together*
  2. Add the sugar, mix by hand until combined
  3. Add salt until combined
  4. Add vanilla (or other flavourings)
  5. Add eggs and combine well*
  6. Add flour in two or three parts while mixing
  7. Inclusions can be added now
  8. Mix until combined
  9. Pour on sheet over parchment paper and spread with spatula all the way to the edges
  10. Add inclusions on the top. They may sink but will remain close to the surface

Tips
  • Don't let the chocolate-butter drop under 32 degrees so the mixx doesn't harden. Reheat as necessary
  • Avoid foaming the eggs. Use a spatula instead of a whisk
  • Eggs can be cold, but for larger batches consider warming them up to get more workable time
  • No need to sift the flour.
  • No need to make it perfectly flat as the butter and chocolate will level when baking




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