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Recipes

Belgium Brownies

Ingredients

  • 2720 g – AP Flour –
  • 158 g – Espresso –
  • 80 g – Baking Powder –
  • 96 g – Kosher Salt – Fine –
  • 5600 g – Butter Unsalted –
  • 9600 g – White Sugar –
  • 96 – Eggs –
  • 2400 g – Cocoa Powder –
  • 120 g – Vanilla Bean Paste –
  • 6400 g – Dark Chocolate Chips –

Method

  • Line sheetpans with parchment paper and silmat, then spray with oil. fill 3 Full Sized Sheetpans w/ Extenders to 3cm depth
  • Melt the butter in a sauce pot over medium-low heat to boil, then add in sugar (do in two batches due to small pot size).
  • While the butter mixture is melting: put the eggs, cocoa and vanilla in large stand mixer and using whisk attachment, whisk until glossy like lava for about 2 minutes.
  • Whisk the flour, espresso powder, baking powder and salt. Set aside.
  • Add in at once the melted butter mixture. Whisk until evenly combined. Scape edges and mix at slow speed until smooth.
  • Pause mixer and add in dry ingredients. Whisk until just combined. Remove the bowl from stand mixer.
  • Pour the mixture into 3 prepared sheetpans and level batter using an offset spatula to 3cm in depth.
  • Sprinkle chocolate chips evenly over 3 full sized sheetpans. Use offset small spatula and fold into batter.
  • Bake for 50 minutes until brownie is firm around the edges and just set in the middle. A wooden skewer inserted into the middle should NOT come out clean but with a FEW moist crumbs attached. Residual baking will do the final set.
  • Let brownie completely cool in the pan before cutting.
  • Use cutter to measure 4 across length and 7 width.

Bake Cycle

  • Bake @ 340℉ for 50 Minutes
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