BROWNIES FROM SCRATCH with Zo Franois

Recipe

Chocolate Brownies From Scratch

Yield: 24 brownies PREPARATION
1. Preheat the oven to 350 F (175 C). Grease a 12 x 18-inch (30 x 45-cm)
INGREDIENTS sheet pan and line with parchment paper.
1 pounds (680 g) bittersweet
chocolate 2. Chop the bittersweet chocolate into small pieces. Melt the chopped
2 cups (455 g) unsalted butter chocolate and butter in a double boiler until no pieces of chocolate
6 large eggs remain. Cool to room temperature.
2 cups (400 g) sugar
2 tablespoons vanilla extract 3. In the bowl of a stand mixer fitted with the whip attachment, whip the
1 cup (125 g) all-purpose flour eggs and sugar until the eggs have thickened, about 5 minutes. Stir in
2 tablespoons unsweetened the vanilla extract.
cocoa powder
4. In a small bowl, whisk together the flour, cocoa powder, espresso powder,
2 tablespoons instant
baking powder, and salt.
espresso powder
1 tablespoon baking powder 5. Fold the eggs into the cooled chocolate, then fold in the dry ingredients.
1 teaspoon salt Stir in the nuts and chocolate chips.
2 cups (240 g) chopped
walnuts (or any nut of your 6. Spread the batter in the prepared pan.
choice)
3 cups (510 g) chocolate chips 7. Bake just until a tester comes out with wet crumbs, about 30 minutes.
or chunks The brownies will be a bit wobbly in the center. Do not overbake, or the
brownies will not have the outrageous fudge quality.

8. Cool completely with the pan on a rack and then cut into squares.

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