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. It can take walnuts or pecans if you like a little nut in your brownies…up to you.
Ingredients
830g sugar
8 eggs
340g Guittard 74% Organic Bittersweet Baking Wafers
450g butter
325g pastry flour
7g salt
Directions
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.
