INGREDIENTS
INGREDIENTS
| 462g | 16.3 oz | Dark Chocolate Growers Choice 58%, melted |
| 25g | 0.88 oz | Cacao Powder 22-24% |
| 425g | 14.99 oz | Whole eggs |
| 1g | 0.04 oz | Salt |
| 738g | 26.03 oz | Sugar |
| 63g | 2.22 oz | Corn syrup |
| 462g | 15.03 oz | Unsalted butter |
| 85g | 2.99 oz | Cake flour |
| 295g | 10.41 oz | All-purpose flour |
| 2g | 0.07 oz | Baking powder |
| 400g | 14.11 oz | Chopped pecans |
METHOD
In a stand mixer with the paddle attachment, cream the butter with sugar, corn syrup and salt. Add the whole eggs slowly, continue mixing. Add the melted chocolate slowly, continue mixing. Add the remaining dry ingredients (cake flour, all-purpose flour, baking powder and cacao powder). Mix together. Add the pecans last and stir until fully incorporated.
Pour mixture into a non-stick sprayed half sheet pan with a half sheet frame. Bake at 320°F (160°C) for 35 minutes. Let cool and cut into 2 1⁄2 inch squares.
Makes 25-30 brownies
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