Brownies

 This formula makes a very rich fudge like brownie. For plating we cut it very small: 2"x 2" squares cut in half into triangles. Anything much larger then that would be too sweet and dense, not just for my tastes.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 434
Yields: 1 sheet pan

100% Butter, 1 kg
74% Butter, cubed, 740 g
74% Eggs, 740 g
172.80% Sugar, 1.728 kg
0.80% Salt, 8 g
3.4% Vanilla extract, 34 g
100% Pastry flour, 1 kg
Total: 525%


MOP:

• Sift flour and set aside until needed.
• Melt chocolate in a double broiler, when the chocolate is more liquid add the cubed up butter.
• Let the chocolate mixture cool down to 80° F - 90° F.
• In a separate double broiler whisk eggs and sugar together, heat to 90° F.
• Continue whisking egg mixture until it reaches a ribbon consistency.
• Fold in the slightly cooled chocolate mixture into the egg mixture, off heat.
• Fold in flour
• Pan a sprayed sheet pan.
• Bake at 325° F in a convection oven for approximately 30 - 35 minutes, it should feel firm to the touch. The finished brownie should look like it has a light coloured dull flakey surface which peaks out to a shinny glossy layer underneath.
• Cool throughly before cutting.

• Frost with boiled icing when the brownies are cooled. Use your offset spatula to spread the icing and to texture the brownie. You can use a different kind of icing; ganache is often used to garnish or top brownies.

Plating:

• Cut, dragging your knife across for smooth lines, into 2" x 2" squares with your sharpened chefs knife. If the knife gets gummy then have a wet towel on hand so you can clean the blade before each cut.
• Cut these squares in half diagonally, creating lots of triangles.
• Place two triangles on top of each other on a clean white plate.
• Use a squirt bottle with a sauce of your choice (chocolate sauce was used in this picture). At a 90 degree angle squirt a dollar coin sized circle. If you do not squeeze at a 90 degree angle you will not get a perfect circle.
• Use a spoon to drag a leaf shape around the brownies. You can use the spoon to make dots after the line has stopped extending.