Guittard Chef Craig's Brownies
Although classicly trained - having worked at NYC's Le Cirque and Payard's - Craig has been making these brownies for 20 years. It is incredibly “fudgey” and rich and is a favorite of his wife Kristy. You can add walnuts or pecans if you like a nutty flavor in your brownies.
Equipment
- 1 Mixing Bowl
- 1 Oven
Ingredients
- 830 g Sugar
- 8 Eggs
- 340 g Guittard Organic 74% Dark Couverture Chocolate Wafers (12oz)
- 450 g butter
- 325 g pastry flour
- 7 g salt
Instructions
- Melt butter and chocolate, mix together and reserve.
- Sift flour and salt and reserve.
- In a mixer bowl fitted with a whisk, combine the eggs and sugar at low speed, ensuring to not incorporate any air into the mix. Once homogeneous, add the chocolate and butter mixture.
- Once in blended, gradually add flour and salt insuring no lumps.
- When complete, pour batter into a half size sheet pan lined with parchment or a silpat.
- Bake in a 350 degree preheated oven for 25-30 minutes or until it had “puffed” slightly and appears “set”. Cool completely.