The Friday Baking Project

Glorious Brownies

Yield: 2 brownie pans

# of Servings: 24

Ingredients:

• 6 oz (170 g) semi or bittersweet chocolate (55% to 64%) broken into pieces
• 1 ½ oz (42 g) unsweetened chocolate (100%), broken into pieces
• 1.375 cup (11 oz / 311 g) unsalted butter, cut into pieces.

• 2 ½ cup (18 oz / 510 g) sugar

• 8 large eggs

• 1 cup less 1 tbl (4.5 oz / 127 g) all-purpose flour
• â…› tsp baking powder
• â…› tsp salt

•  1 cup + 5 tbl (6 oz / 170g) chopped walnuts

Tools and equipment needed:

• Two 8†by 8†brownie pans
• Handheld or countertop mixer with paddle¹ attachment
• Scale
• Double boiler
• Mixing bowls, plastic spatula

Pre-recipe preparations:

• Preheat oven to 350 °F
• Cut pieces of parchment paper to fit the bottom of the brownie pans.
• Butter the pans, line with parchment, and butter the parchment.

Directions:

1. Sift dry ingredients together, set aside.
2. In mixer bowl, or large mixing bowl, place both chocolates and butter over barely simmering water until just melted.
3. On low speed using paddle attachment on countertop mixer, or beaters with handheld, add the sugar and beat to blend.
4. Add eggs, one at a time, beating until thoroughly blended.
5. Add dry ingredients, then walnut pieces.
6. Divide the batter among the two pans. ²
7. Bake for 28 to 34 minutes, until the top is firm and a cake tester inserted into the middle comes out with just moist chocolate crumbs.
8. Remove to a cooling rack for 30 minutes.
9. Cover each pan with a 9†cardboard circle, or small cookie sheet, and invert. Remove parchment, and flip back onto cooling rack to finish cooling.
10. For cutting multiple pieces, slide onto a cutting board.
11. Cut into small squares or, into rounds using a 1 ¾’ round biscuit cutter.
12. Optional: dust with confectioners’ sugar.

Notes:

1. If using a KitchenAid mixer, this is a perfect batter for the rubber flex-edge beater.
2. The batter weighs 60 oz. You can scale exactly half into each pan by placing the empty pan on a scale, taring the scale to zero, and pouring 30 oz of batter into each.

Baking tips: If cutting circles, put scraps in a zip-loc and in the freezer for small chocolate snacks.