Need an idea for a sweet, delicious dessert for Break Fast this year? Here is our Chef’s famous brownie recipe!
For more recipes, simply send us a $36 donation and a note requesting our cookbook, and we’ll send one to you. Although it is technically a Passover cookbook, the Kosher recipes in it are healthy, yummy, and perfect for serving a crowd all year round. It also includes bonus non-Pesadik recipes, like our brownie recipe below.
Enjoy, and best wishes for the sweetest of new year’s to you and your family!
The Best Brownie Recipe Ever
Chef Todd Jones
This is the best brownie recipe I’ve ever come across, really! This makes a “foodservice-sized” portion, which means there should be plenty. But trust me, they will go quickly!
14 oz. (440 g) walnuts
1 pound 8 ounces sweet dark chocolate
1 pound 12 ounces granulated sugar
1 pound unsalted butter
8 whole eggs
1 tsp. vanilla extract
1 pound bread flour
½ teaspoon baking powder
Chop walnuts to raisin size (set aside). Cut the chocolate into chunks, and over a double boiler, melt it with the butter until it is smooth. Remember chocolate should never rise above your body temperature, so use your lip with a dollop to test it while you’re melting it. If not, the chocolate oils will break down during baking.
Line the bottom of a 12×16 pan with baking paper. Whip the sugar, eggs, and vanilla at high speed until light and fluffy, and then fold in the cooled chocolate mixture. Sift the flour with the baking powder and stir into the chocolate. Add the walnuts. This is a folding process – be sure not to do this with the mixer. Spread the batter evenly in the prepared pan, sprinkle the remaining walnuts on top. Bake at 400F for about 30 minutes or until the brownies have completely set but are still slightly soft. Cooooool! Enjoy. Cut into small piece so they hold together – they are rich!