My name is Joey and I am a pastry chef based in Manila, Philippines. I just want to share with you a really good formula for Classic Fudge Brownies. For years, I have been developing a formula for a brownie that doesn't just taste good, but also possesses excellent texture (dense, no air cells, chewy) with a delicately crisp top crust that just melts in the mouth. I also want my brownies to be rich with an intense chocolate flavor. It should also keep for days at room temperature (and weeks refrigerated). My inspiration was a brownie I tasted a few months ago from a US company called Fairytale Brownies. Their brownies are almost perfect. My only comment is that their brownies lack the strong chocolate flavor reminiscent of old-world brownies. I am a stickler for perfection, so after 47 trials, it all boiled down to the simplest, most basic formula.
I would appreciate feedback from anyone who would try this formula. Just follow it to the letter and you are guaranteed success.
CLASSIC FUDGE BROWNIE FORMULA:
Yield: Twenty 7.5-cm x 7.5-cm (3-in x 3-in) brownies
ALL INGREDIENTS AT ROOM TEMP - 20 DEGREES C (68 DEGREES F) UNLESS OTHERWISE STATED
300 (10.58 oz) grams unsweetened chocolate (this formula was tested with Valrhona 100% cacao mass)
450 (15.87 oz) grams unsalted butter
450 (15.87 oz) grams whole eggs
900 (31.74 oz) grams superfine (caster) sugar
15 (00.53 oz) grams pure vanilla extract
300 (10.58 oz) grams all-purpose flour, sifted
1. Preheat oven to 180 degrees C (350 degrees F). Line one half-size sheet pan (46-cm x 33-cm x 2.5-cm / 18-in x 13-in x 1-in) with non-stick baking paper. Allow the paper to extend 2.5-cm (1-in) on each short side of the sheet pan. This will make removing the slab of brownies after cooling easier.
2. Melt together unsweetened chocolate and unsalted butter in a double boiler. Remove from heat and maintain temperature of chocolate / butter mixture at 30 degrees C (86 degrees F).
3. Meanwhile, combine whole eggs and superfine (caster) sugar in a 4.75-liter (5-quart) mixer bowl. Using the paddle attachment, beat on low speed (Speed 2 on a Kitchen Aid mixer / Speed 1 on a Hobart mixer) for 1 minute. Stop mixer and scrape down bowl.
4. Add chocolate / butter mixture. Beat on low speed for 1 minute. Stop mixer and scrape down bowl. Stir in pure vanilla extract.
5. Add sifted flour. Beat on low speed 1 minute. Stop mixer and scrape down bowl.
6. Deposit the batter into prepared sheet pan. Bake in preheated oven 40 minutes. A wooden pick inserted in the center will come out with moist crumbs.
7. Cool to room temperature. Double-wrap slab of brownies in sheet pan with cling wrap and refrigerate at least 4 hours or overnight.
8. To unmold, loosen the slab of brownies from the sheet pan using a small sharp paring knife. Lift out the slab of brownies using the overhang of non-stick baking paper.
9. Using a long sharp chef's knife, trim off 1.25-cm (1/2-in) from each long side of the slab. Trim off 3.75-cm (1-1/2-in) from each short side of the slab. Cut the slab into twenty 7.5-cm x 7.5-cm (3-in x 3-in) brownies.
END OF PROCEDURE
Enjoy your brownies!!!
NOTE: The formula was developed using the metric system. The US equivalents are included for the convenience of American users.