Vixandra
Everything well in hand!
- Joined
- Sep 2, 2003
- Posts
- 6,512
I'm in the mood to share and see the recipes of others. Few things are crueler then tempting someone on a diet with certain foods, especially chocolate.
These brownies have been named the "Diet Killer Brownies" and they are best the second day. The half batch nicely fills a 13"x9" pan, the full batch does a half sheet pan. They're even better with caramel on top.
Brownies:
Yield: 1 half sheet pan Half batch-
Bittersweet chocolate 750g 375
Butter 555g 277
Eggs 555g 277
Sugar 1,296g 648
Salt 6g 3
Vanilla 26g 13
Pastry Flour 750g 375
Place the chopped chocolate and butter in a bowl and melt over a double boiler. Make sure that no water touches the bowl or the sugar in the chocolate will harden and burn.
Let the mixture cool to 75F.
Whip the eggs with the sugar, salt, and vanilla until thick and pale. It should hit the ribbon stage.
Sift the flour and fold into the eggs.
Fold in the melted chocolate and butter until smooth.
Spread the batter on to a half sheet pan that is lined with paper and greased.
Bake at 325F for 35 minutes.
When cool remove from the pan and cut into 3” x 4” bars.
Place on a pan and wrap well.
May be stored in the freezer with a 2 week shelf life.
To serve, remove from freezer and defrost at room temperature.
Cover with stencil and dust with powdered sugar.
Shelf life of two days in a refrigerated case.
These brownies have been named the "Diet Killer Brownies" and they are best the second day. The half batch nicely fills a 13"x9" pan, the full batch does a half sheet pan. They're even better with caramel on top.
Brownies:
Yield: 1 half sheet pan Half batch-
Bittersweet chocolate 750g 375
Butter 555g 277
Eggs 555g 277
Sugar 1,296g 648
Salt 6g 3
Vanilla 26g 13
Pastry Flour 750g 375
Place the chopped chocolate and butter in a bowl and melt over a double boiler. Make sure that no water touches the bowl or the sugar in the chocolate will harden and burn.
Let the mixture cool to 75F.
Whip the eggs with the sugar, salt, and vanilla until thick and pale. It should hit the ribbon stage.
Sift the flour and fold into the eggs.
Fold in the melted chocolate and butter until smooth.
Spread the batter on to a half sheet pan that is lined with paper and greased.
Bake at 325F for 35 minutes.
When cool remove from the pan and cut into 3” x 4” bars.
Place on a pan and wrap well.
May be stored in the freezer with a 2 week shelf life.
To serve, remove from freezer and defrost at room temperature.
Cover with stencil and dust with powdered sugar.
Shelf life of two days in a refrigerated case.
