Just wondered if anyone can give any insight on a really good brownie recipe that works in a pro kitchen using a standard brownie Rational tray. one thats going to reheat ok in a busy service etc and be consistent and all that stuff. Basicaly i'm not a fan of the one im told to make at work but can never seem to get brownie right, despite being a fairly good pastry chef. Its really annoying coz i like to understand methods rather than just throw it in a bowl and mix it together but I keep messing up this recipe, and lets face it a brownie isnt really that complicated. Anyway would appreciate any help.