Brownies

This brownie formula makes a chewier brownie than normal cakey brownie formula. It is richer and is perfect for something like a demi sec cookie because it is too rich to eat any bit larger than a 2" x 2" piece.




This formula is adapted from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 434

Formula: yields a quarter pan
100% Bittersweet chocolate, 9 1/8 oz.
74% Butter, 6 3/4 oz.
74% Eggs, 6 3/4 oz.
172.8% Sugar, 15 3/4 oz.
0.8% Salt, 1/2 t
3.4% Vanilla extract, 2 t
100% Pastry flour, 9 1/8 oz.
Total: 525%




MOP: 

• Sift flour and reserve.
• Chop chocolate and place it, and butter and melt over a double boiler. Let the mixture cool slightly to 80° - 90°F.
• Warm the eggs and sugar to 90°F, whip with salt and vanilla to ribbon consistency.
• Fold in the melted chocolate and butter until smooth.
• Fold the flour into the whipped mixture.
• Spread the batter onto a sprayed, parchment lined sheet pan.
• Bake at 325°F in a convection oven for 30 - 35 minutes.

Assembly: This is one option for how you can finish off your brownies. There are many different appropriate finishes. This method of decorating glazes the brownies with ganache and then dusted partially with an appropriate finishing.
Petits Fours: Petits Fours Déguisés, Demi-sec

• Clean off the sides of the brownie and cut as you desire. Flip over the brownie so that the baked side is now the bottom.
• Make ganache. 
• Pour over brownies. To get the ganache to flow over the brownie evenly without having to re pour the ganache pour in a backward forward motion quickly.
• Use a offset spatula to clean off the top and make the ganache less thick.
• Tap the glazing rack on the floor to help smooth out the ganache on the top and sides of the covered brownie.
• Let the ganache set up a little bit.
• Use a tea strainer and desired garnish, pistachio flour for instance. Dust over a portion of the top.