Wayne Gisslen

Brownies

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

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.

Per 1 brownie: Calories, 190; Protein, 3 g; Fat, 12 g (54% cal.); Cholesterol, 45 mg; Carbohydrates, 20 g; Fiber, 1 g; Sodium, 95 mg.