Palmer House Brownie
| Shelf Life: | 1day |
| Portion/Serving: | 1 Portion |
| Revision Date: | Mar 1, 2013 |
|
Notes
Preheat convection oven to 300 degrees |
|
Ingredients
| 18 | oz. | Chocolate Chunks |
| 13 | oz. | Butter, unsalted |
| 24 | oz. | Sugar, granulated |
| 8 | oz. | Cake Flour |
| 1 | tsp. | Baking Powder |
| 4 | ea. | Eggs, whole, fresh |
| 1 | Tbsp. | Vanilla |
| 8 | oz. | Pecans, diced |
| 3 | oz. | Pecans, halves |
Equipment
- Foodservice gloves
- To-go bag
Preparation
- Melt Chocolate and butter in a pan on low heat on the stove, stirring constantly.
- Mix all dry ingredients together: sugar, cake flour, and baking powder on low in a stand mixer
- Slowly pour melted chocolate and butter into stand mixer on low
- Once mixture is fully blended add eggs in one at a time.
- Then add in vanilla, and diced pecans.
- Using a 3oz. white handled scoop, put one level scoop into each baking cup. Put full baking cups on a parchment lined sheet tray
- Sprinkle 5 pecan halves in each brownie cup
- Bake for 21 to 24 minutes, until top is firm to the touch.
- Allow brownies to cool completely until wrapped and put away at room temperature.
Related Recipes
Bread Pudding
Chocolate Mousse
Chocolate Pudding
Palmer House Brownie
Red Velvet Cake
Black Cherry Pots de Creme
Chocolate and Berries Dessert Cup
Crème Brûlée
Flourless Chocolate Torte
Fruit and Yogurt Parfait
Red Velvet Cake Cream Cheese Icing
