Brownies-Fudge
Yield: 1 1/2 Sheet Pans
Ingredients Part I:
| Whole Eggs |
2 Lbs. |
8 Oz. |
| Vanilla |
|
½ Oz. |
Ingredients Part II:
Ingredients Part III:
Ingredients Part IV:
| Butter |
3 Lbs. |
|
| Bitter Chocolate |
1 Lb. |
10 Oz. |
| Wafers |
|
|
Ingredients Part V:
| Chopped Nuts |
3 Lbs. |
2 Oz. |
| Walnuts/Pecans |
|
|
Method:
- Melt Margarine And Bitter Chocolate Wafers In A Double Boiler, Do Not Over
Heat. Set Aside.
- Sift Cake Flour And Set Aside.
- Using A 20 Mixing Kettle And Whip Attachment, Beat The Eggs (Part I) On
3rd Speed Until Slightly Foamy. Stop The Mixer.
- Add The Sugar And Continue To Beat On 3rd Speed Until Thick. Stop The Mixer.
- Add The Flour, Change The Speed To 2nd Speed And Mix Until Just Blended.
- Slowly Add The Melted Chocolate Mixture To Egg Mixture And Mix Until Just
Blended.
- Remove Mixing Kettle And Using A Rubber Spatula, Fold In Nuts By Hand Until
Evenly Distributed.
- Spray One Full And Onl Half Flat Sheet Pans With Non-Stick Vegetable Oil
Spray.
- Place 2/3's Of The Batter In The Full Sheet Pan And The Remaining Batter
In The Half Sheet Pan.
- Bake At 3300f For Approximately 40 Minutes. Let Totally Cool.
- Cut Into 2½ X 2½ Inch Squares.
Source: Chef Ronald Ng, CCSF |
