RICH BROWNIES

INGREDIENTS 60 g Unsweetened chocolate 145 g Bittersweet chocolate 290 g Butter 200 g Eggs 260 g Sugar 2 g Salt 7 g Vanilla extract 115 g Bread flour 115 g Walnuts or pecans, chopped PROCEDURES MIXING Modified sponge method 1. Melt the unsweetened chocolate, the bittersweet chocolate, and the butter together in a double boiler. Let the mixture cool to room temperature. 2. Mix the eggs, sugar, salt, and vanilla together until well blended, but do not whip. Whipping to a foam creates more leavening, resulting in a more crumbly, less fudgy brownie. If the eggs are not at room temperature, stir the mixture over a hot-water bath just until the mixture is at slightly warm room temperature. 3. Blend in the chocolate mixture. 4. Sift the flour and fold in. 5. Fold in the nuts. MAKEUP Sheet method. For 2 lb 9 oz (1194 g) batter, use one 9 x 13 in. (23 x 33 cm) pan or two 8-in. (20 cm) square pans. Grease and flour the pans, or line them with parchment. BAKING 325F (190C) for about 45-50 minutes. For 2-in. (5 cm) square brownies, cut sheet pan into 4 rows of 6 to yield 24 pieces. VARIATION INGREDIENTS 3 g Baking powder For a more cakelike brownie, sift the above quantity of baking powder with the flour in step 4.