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CHOCOLATE STUDIO | RECIPES | Cookies & Bars

Chef Craig's

Brownies
Working time
45 minutes
Yield
12 Brownie Squares
Contains
Eggs, dairy, gluten
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.

Method

Ingredients
  • 830 gSugar
  • 8Eggs
  • 340 gGuittard 74% Organic Bittersweet Baking Wafers
  • 450 gButter
  • 325 gPastry flour
  • 7 gSalt
Directions
  1. 1

    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.

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