Brownies

Brownies have become a staple at my house. However, they have to be butterscotch brownies.

These however are filled with chocolate (yield: 2606.5g)

Ingredients:

Butter	360 g
Sugar	720 g
Eggs	300 g
Vanilla Extract	22.5 g
Cocoa Powder	180 g
Salt	7.5 g
Baking Powder	7.5 g
Cake Flour	154 g
Bread Flour	135 g
Chocolate Chunks	540 g
Walnuts	180 g

Method:

1.       Lightly toast walnuts and set aside to cool.

2.       Whisk together sugar and eggs, add vanilla. Do not overwhip, just enough to combine.

3.       Melt the butter and drizzle into sugar mixture.

4.       Sift the dry ingredients together, add to egg mixture by ‘folding’ gently. Do not over mix.

5.       Fold in the walnuts and chocolate chips.

6.       Pan the batter in ½ sheet pan that has been greased and lined with parchment paper.

7.       Put the ½ sheet pan on a full sheet pan before putting it in the oven.

8.       Bake the brownies until they are 95% set, that is, 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 type of oven used, check the brownies after 20 minutes, rotate the pan to ensure even baking.

10.   Cool brownies, de-pan, apply ganache, and then chill until firm before cutting.

This brownie is definitely for a chocolate lover!