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CHOCOLATE BROWNIE
Nb persons: 100
Yield: 3/4 inch cubes
Preparation time: 2hrs
Total time: 2hrs
Source: Gavin Grabe
800g | semisweet chocolate |
400g | BUTTER |
16 | EGGS |
1Kg | SUGAR |
4T | VANILLA ESSENCE |
600g | FLOUR |
8 PINCHES | BAKING POWER |
6 PINCHES | SALT |
300G | WHITE CHOCOLATE CHOPPED INTO PIECES |
PRE-HEAT OVEN TO 180C
* MELT CHOCOLATE AND BUTTER IN BAIN MARIE
* BEAT SUGAR, EGGS AND VANILLA TILL VERY PALE AND FLUFFY
* MIX IN THE MELTED BUTTER AND CHOCOLATE
* SIFT THE DRY INGREDIENTS AND FOLD IN
* LASTLY STIR IN THE WHITE CHOCOLATE CHUNKS(AND ANY NUTS IF USING)
* POUR INTO LINED BAKING TRAY(2 X50CM TRAYS) AND BAKE FOR 25 MINUTES. CHECK TO SEE IF ITS SET ( SHOULD BE SET BUT SLIGHTLY WOBBLY) IF NECESSARY BAKE A LITTLE LONGER
* WHEN COOLED SCRAPE OFF HARD CRUST WITH A KNIFE TO EXPOSE ROUGH LAYER
* Pour ganachover the top to cover it and allow to set. I cut them into squares or rounds as in the picture. You can decorate with raspberry or strawberry
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