Recipe: Chocolate brownies

You may have read my recipe for the flourless chocolate cake/brownie, this is the no holds barred thick and rich one (ok, the other one really only held back on the flour).  The nice thing here is that you don't need any equipment, you can mix this by hand in a bowl and it turns out great.  In the industry, this recipe is intended for a 1/2 sheet pan - at home, it will be your large sheet pan (unless you have a huge home oven).

You will need:

680.4g / 24oz                        unsalted butter

1125g / 39.7oz (5C)              sugar

4                                            eggs

8                                            egg whites

453.6g / 16oz                        all purpose flour

315g / 11oz                           cocoa powder

5ml / 1tsp                              baking powder

20ml / 4tsp                            vanilla

2.5ml / 1/2tsp                        kosher salt

Method:

 - set the oven to 350F / 177C

 - line the sheet pan with parchment paper

 - sift together the flour, cocoa powder, and baking powder

 - put the eggs, egg whites and vanilla together and give them a quick whisk

 - melt the butter

 - add the sugar to the butter and whisk

 - add the egg mix and whisk smooth

 - add the flour mix and whisk smooth

 - spread evenly on the sheet pan

 - bake at 350F / 177C for 20 minutes

 - a skewer check can be a bit damp (it'll set up fine), but the surface should be dry and almost want to crack

 - remove from the oven and cool on a rack

 - dig in!