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Yield: 1 ½ Sheet Pan
Butter, Unsalted 1 lb 3.25 oz Chocolate, Bittersweet 1 lb 3.25 oz Eggs, Whole 15.75 oz Sugar, Brown 1 lb 5.75 oz Sugar, White 1 lb 3.25 oz Extract, Vanilla .75 oz Salt, Kosher 1 T + .75 t Flour, Pastry 10.25 oz
Method of Production:
1. Melt the butter and the chocolate together over a double boiler. 2. In a mixer, mix together the brown sugar, white sugar, eggs, salt and vanilla. 3. Sift the pastry flour and set aside. 4. Add the melted chocolate mixture to the egg and sugar mixture. 5. Scrape the bowl well with a rubber spatula. 6. Add the pastry flour to the chocolate mixture and mix just until the flour is incorporated. 7. Scrape the bowl well again. 8. Prepare the pan by spraying with baking spray and covering with parchment paper. 9. Pour the batter into the prepared pan. 10. Bake the brownie batter at 325°F for 20-25 minutes or until done.