Good chocolate brownie recipe needed

Discussion in 'Professional Pastry Chefs' started by holden, Aug 23, 2004.

  1. holden


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    The recipe my boss wants me to use for chocolate brownies is really boring and prone to not rise at all; does anyone else have any good alternatives? Thanks for suggestions,
  2. headless chicken

    headless chicken

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    Line Cook
    1500g sugar
    410g glucose or corn syrup
    580g shortening
    10g salt
    30g milk powder

    Blend all of the above together

    9 eggs

    Add in 1 by 1

    130ml water

    blend in water to mix

    1000g pastry flour
    160g cocoa powder

    Sift together and mix in on med - low speed

    Optionals: Chopped walnuts and/or chocolate chunks
    Bake in preheated 190C or 375F for 30-35mins


    170ml water
    170g glucose or corn syrup
    195g shortening

    Bring all of the above to a boil

    870g icing sugar
    150g cocoa powder

    Transfter liquid to mixing bowl, add sugar and cocoa. Mix on med speed for 2mins.

    Glaze brownies immediatly before icing sets and hardens. Top with nuts and/or chocolate shavings is optional.

    Yeilds roughly 60pc from 1 large baking tray.
  3. pjm333


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    Professional Pastry Chef
    this recipe make 4 sheet pans...its nice and moist
    7 # brown sugar
    8 # sugar
    7 1/2 # butter
    1 # cocoa - SIFTED
    4# melted chocolate
    7 1/2 # cake flour - SIFTED
    3 qt eggs
    5 # nuts / optional
    beat butter & sugars till light "10 min" slowly add your eggs then your melted chocolate. SIFT DRY and add to butter mix..scrape sides well and mix well. add to pans and bake at 350 for 30 min plus till knife comes out almost clean.when baking the brownies will rise...when they are finished they will flatten out...hope this helps* DONT FORGET TO SIFT THE CAKE FLOUR*

  4. zukerig


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    For those (including myself) who prefer brownies made w/ melted chocolate, rather than cocoa powder:

    6 oz. (170 g.) Swiss dark chocolate, coarsely chopped
    6 oz. (170 g.) bitter chocolate, coarsely chopped
    6 oz. (170 g.) butter, softened
    ¾ cup (150 g) white granulated sugar
    ¾ cup (110 g) packed, dark brown sugar
    3 large eggs
    75 ml Grand Marnier
    5 ml pure vanilla extract
    zest of small orange
    (approx.) 140 g. cake flour, sieved
    good pinch of salt
    about 140 g. coarsely broken nuts

    Melt chocolates; cool until tepid. Cream butter & sugars. Beat in eggs, individually. Add next three ingredients. Mixture will look slightly curdled. Beat in cooled chocolate. Stir in flour & salt; using spatula, stir in the nuts.

    Baked in foil-lined pan at 350° F. for 25-30 minutes. Do not overbake!

    Cool brownies in pan on wire grid. Lift out of pan by ends of foil; invert onto platter; carefully peel off the foil; re-invert and cut into serving pieces.