Equipment
- 1 Oven
- 1 Mixing Bowl
Ingredients
Chocolate Brownie
- 600 g Guittard Coucher Du Soleil 72% Dark Couverture Chocolate Wafers
- 453 g Unsalted butter
- 378 g Eggs
- 600 g Sugar
- 300 g All-Purpose flour
- 453 g California walnuts toasted
Ganache
- 600 g Guittard Éclipse du Soleil 41% Milk Couverture Chocolate Wafers
- 400 g Heavy cream
- 60 g Light corn syrup
- 80 g Salted butter soft
Instructions
Chocolate Brownie
- Melt chocolate and butter together and set aside.
- Beat eggs and sugar in mixer on high speed until light and creamy. Blend in melted chocolate on low speed, scraping as needed.
- Add flour and mix just to incorporate. Fold toasted walnuts into batter.
- Spread evenly into parchment-lined, buttered half sheet pan. Bake at 350˚F for about 40 minutes until toothpick inserted in center comes out almost clean. Cool.
Ganache
- Heat cream and light corn syrup together in saucepot just to a boil.
- Pour over chocolate and let stand 1 minute. Immersion blend to combine.
- At 95˚F, add soft butter and immersion blend to emulsify.