Brownies AKA: I'm Practicing For My Final

Late last night I decided to make a batch of brownies. The same brownies we made in class but weren't able to taste because they went to feed the new crop of recruits at the open house on Friday.

I cut the formula in half and added pecans (which we omitted in class).  I baked it for 30 minutes instead of 40 and they turned out amazing.

They taste even better than the Wuollet brownie, a recipe I've been using for years. Seriously.

Yield: 4 Dozen Brownies 2-in. (5-cm) each, 1 Half-Sheet Pan

Method: Sheet cookies

Unsalted butter, room temperature	18 oz.	535 g
Unsweetened chocolate	1 lb.	480 g
Eggs	1 lb. (10 eggs)	480 g
Granulated sugar	2 lb. 8 oz.	1200 g
Salt	0.2 oz. (1 tsp.)	6 g
Vanilla extract	1 fl. oz.	30 ml
Coffee extract (optional)	0.5 fl. oz.	15 ml
Pastry or all-purpose flour	1 lb.	480 g
Pecan Pieces	8oz.	240 g
Powdered sugar (optional)	as needed	as needed
Total batter weight:	7 lb. 3 oz.	3466 g

• 1 Melt the butter and chocolate over a double boiler to 120°F (49°C). Hold the chocolate at this temperature.
• 2 While the chocolate is melting, beat the eggs and granulated sugar in the bowl of a mixer fitted with the paddle attachment on medium speed for 10 minutes. Add the salt and extracts. Scrape down the bowl, then add the melted chocolate, blending until well combined. Add the flour and mix until combined. Fold in the nuts.
• 3 Spread the batter evenly onto a paper-lined half-sheet pan. The pan will be very full. Bake at 325°F (160°C) until the center is set, approximately 40 minutes.
• 4 Cool completely before cutting. (Refrigerating or freezing brownies before cutting ensures a clean edge.) Dust the brownies with powdered sugar, if desired.

Approximate values per 2-in. (5-cm) square: Calories 343, Total fat 18 g, Saturated fat 9 g, Cholesterol 70 mg, Sodium 16 mg, Total carbohydrates 41 g

Source: On Baking page 325