ULTIMATE BROWNIES
 
 
Ingredients
  • 350g unsalted butter, cubed (12½ oz)
  • 400g dark chocolate, at least 70%  (14 oz)
  • 300g eggs (approx 6 extra large eggs, 11 oz)
  • 1¼ cups + 2 tbsp caster sugar (300g, 11 oz)
  • 1 tsp salt
  • 1 tsp vanilla
  • ⅔ cup plain flour (100g, 3½ oz)
Method
  1. Preheat the oven to 180 C and line an 9 x 13 inch baking pan with parchment paper.
  2. Melt the butter and chocolate together in a bowl set over a pot of simmering water until smooth and combined. Set aside to cool.
  3. In a medium bowl, mix together the eggs, sugar, salt and vanilla. Do not whisk. You don't want to aerate the batter.
  4. Mix the egg mixture into the melted chocolate. Add the flour and stir until just incorporated.
  5. Pour the batter into the prepared pan and even out the top, pushing it into the corners.
  6. Bake for about 20-23 minutes, until a skewer comes out with some wet crumbs. For the ultimate fudgy brownie, I would err on the side of under baking. Makes 20 brownies.
  7. NB:This recipe calls for 300 grams of eggs. Nothing at culinary school is measured in units or cups - everything is weighed. I had large eggs, and needed 6 eggs and 1 yolk total for 300g (just under 11 oz). If you don't have a scale, look for the weight of the eggs on your carton and go from there.
Recipe by Butter Baking at https://www.butterbaking.com/2012/04/11/ultimate-brownies/