By: Willy Street Co-op’s Kitchen
Serving: 32 brownies
Ingredients
- 1 1/2 cups unsalted butter
- 1 1/5 pounds sugar
- 2 pounds semi sweet chocolate chips
- 8 large eggs
- 4 teaspoons vanilla extract
- 4 teaspoons cocoa powder
- 3/4 cup cornstarch
- 1 teaspoon extra fine sea salt
Preparation
- In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until chocolate is melted. Remove from the heat and transfer to stand mixer. Beat for 2 minutes on medium speed, until smooth. Add the eggs, one at a time, then the vanilla extract.
- Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch together. Add the dries and salt to the mixer. Mix on low until incorporated, then beat the batter vigorously for 1-2 minutes (medium speed). Beat until the batter is smooth and shiny.
- Pour the batter into an oiled and lined half sheet pan with extender, and bake at 350 for 25-30 minutes or until the brownies are set in the center, taking care not to over-bake. Do not use knife to check doneness – if knife comes out clean, brownies are already overbaked! Remove from oven and let cool in the pan for 45 minutes.
- When cool, cut into ***32 PIECES*** (smaller pieces, not 24!), wrap, tag, and ship on refrigerated rack.
