Sometimes you simply need to stuff your face with sugary goodness. When you have had a bad week or a day where every.single.thing. seems to go wrong, having a treat can be the best way to recover. The first half of my week has been pretty rough, so thank goodness we made cookies, brownies, scones and biscotti in class this week.
While I eat healthy most of the time, it doesn't hurt to have a YOLO dessert every now and then. The brownie recipe below we made in class and they are the best, most fudgy brownies I have ever tasted! Enjoy!
Recipe created by Chef Bill Roy
- 1 pound unsalted butter
- 1 pound semisweet chocolate
- 6 ounces unsweetened chocolate
- 7 large eggs
- 2 tablespoons real vanilla extract
- 2 ¼ cups sugar
- 1 ¼ cups flour, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 cups chopped walnut pieces
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 ½ inch sheet pan.
Melt together the butter, semisweet chocolate, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs ,vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 min, or until tester just comes out clean. About halfway through the baking process, drop the pan on the oven shelf or table to allow some of the air to escape. Be careful not to over bake the brownies. Cool the brownies and place them in the fridge for about 4 hours or overnight and then cut into squares. It is important to chill them or the brownies will fall apart.