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Thick chocolate brownies (Makes 2 gastronorm trays at 25mm thick brownies) 1500g Unsalted butter 4000g Caster sugar

800g plain flour 36 Eggs 1100g Cocoa powder 6 Handfuls of white chocolate buttons

Melt butter in a pan, remove pan from heat. Add to mechanical mixer bowl. Add sugar, then eggs. Mix together. Sieve flour and cocoa powder and add to the mixture along with the vanilla essence. Stir in the white chocolate buttons. Line two gastronorm trays with baking parchment and empty brownie mix between the two, smooth to an even depth. Place in an oven at 180 degrees Celcius and bake for half an hour (the brownie tins may need turning around after 20 mins to achieve a consistent finish. Remove from oven, the brownies will be exceptionally gooey, and it is only possible to cut them after they have been thoroughly chilled. Place in blast chiller for a minimum an hour and a half. Portion each slab into 24 brownies.