Brownies

Preparation info

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

Ingredients U.S. Metric Percentage

Method

Procedure

Mixing:

Sponge method.

  1. Melt chocolate and butter together in a double boiler. Stir so that the mixture is smooth. Let it cool to room temperature.
  2. Blend the eggs, sugar, and salt until well mixed, but do not whip. Add the vanilla.
  3. Blend in the chocolate mixture.
  4. Sift the flour and fold it in.