When both Chef Instructor Scott McMillen’s morning class and Chef Instructor Michelle Tampakis’s afternoon class in the Pastry & Baking Arts career program made a large display of a plethora of different cookies and bars last Friday, these gooey, rich brownies stood out. As Halloween is just around the corner, this appropriately titled recipe from Nick Malgieri may be the perfect, decadent treat on a night that celebrates ghouls and ghosts.
1 pound unsalted butter
1 pound bittersweet or semisweet chocolate, cut into 1/4-inch pieces
8 large eggs
1/2 teaspoon salt
1 pound granulated sugar
1 pound dark brown sugar
1/2 fluid ounce vanilla extract
1/2 pound all-purpose flour
Makes 50 brownies
Preheat the oven to 350ºF and set a rack in the middle level. Butter and flour a half-sheet pan and set aside.
Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.
Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture and then fold in flour.
Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerate until next day.
To cut brownies, unmold to a cutting board and top with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or wax paper in a tin or plastic container that has a tightly-fitting cover. Store at room temperatures or freeze.
Variations: Add 1 pound walnut pieces or pecan pieces to the batter.