Sheet: Brownies
Though it may not seem like a cookie, a Brownie is actually considered a Sheet cookie, which is cooked in a sheet pan and cut up into portions. Brownies are very popular, mainly for its chocolate flavor and the endless ammount of things you can add it them to give them added flavor. You can add nuts, peanut butter, caramel, more chocolate. You can frost them, or do what we did and put chocolate ganache on top of them. Brownies can be served in the pan it was baked in, can be put on a serving tray or you can put them in tins like we did.
BROWNIES
INGREDIENTS:
- BUTTER 12 oz
- SUGAR 1 # 8 oz
- EGGS 6 whole
- VANILLA EXTRACT 3/4 oz
- COCOA POWDER 6 oz
- SALT 1 1/2 tsp.
- BAKING POWDER 1 1/2 tsp.
- CAKE FLOUR 5.14 oz
- BREAD FLOUR 4.5 oz
- CHOCOLATE CHUNKS 1 # 2 oz
- WALNUTS 6 oz
METHOD OF PREP:
1. Lightly toast walnuts, set aside to cool.
2. Whisk together sugar with the eggs, add vanilla, donʼt over whip, just enough to combine.
3. Melt the butter, in microwave, + drizzle into sugar mixture.
4. Sift the dry ingredients together, add to the egg mixture by ʻfoldingʼ gently- donʼt over mix the batter.
5. Fold in the walnuts + chocolate chips.
6. Pan the batter in 1/2 sheet pan that has been greased + lined with parchment paper.
7. Put 1/2 sheet pan on a full sheet pan before putting in oven.
8. Bake brownies until they are 95% set, ie: when tested with the tip of a knife, the crumbs sticking to the knife are slightly moist.
9. Baking time will vary depending on the oven used, check the brownies after 20 min, rotate the pan to insure even baking.
10.Cool brownies, depan, apply ganache, then chill until firm before cutting
MEP- 2 Half sheet pans (for walnuts and for brownies), parachment paper, Stand mixer, whisk attachment, Rubber scraper, large offset, decorating comb.