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Yield:  ½ sheet pan


3/4 lb.             Semisweet Chocolate Chips

17 oz.             Butter

15 oz.             Eggs

2 ¼  lb.           Sugar

3/4 oz.            Vanilla

10 oz.             Cake flour

9 oz.               Nuts (chef’s choice)



1.     Melt the chocolate and butter over a double boiler.

2.     Combine eggs, sugar, and vanilla; beat until lemon-colored

3.     Add chocolate and butter to egg mixture, tempering the eggs first

4.     Gently fold in flour

5.     Fold in ¾ of nuts and, pour batter into a sheet pan. Sprinkle remaining nuts on top.

6.     Bake at 350 degrees for 40 minutes until done or until brownie is firm to the touch on top.