Yield: 16 x 12 inch (40 x 30 cm) pan
Ingredients:
12 oz butter (360 g)
1 lb 5 oz Chocolate (45-48% cocoa mass) (630 g)
4 oz Invert sugar (120 g) Recipe >>
14 oz Eggs (420 g)
2 tsp Vanilla Extract
16 oz Extra fine granulated sugar (480 g)
1 tsp salt (5 g)
12 oz Pastry flour (360 g)
2.25 oz Cocoa powder (Non alkalized preferred) (68 g)
1/2 tsp Baking soda (2 g)
Procedure:
1. Toast 1 lb (480 g) of hazelnuts and chop 6 oz (180 g) candied orange peel and set aside.
2. Melt the butter and chocolate to 110F (43C) and hold at this temperature.
3. In a mixing bowl fitted with the whip attachment whip the invert sugar, sugar, eggs, vanilla and salt until well combined. However do not whip to a ribbon!
4. Pour in the chocolate and mix until combined.
5. Sift together the flour, cocoa powder and baking soda and add to the above, mix on low speed and do not overmix. Add the hazelnuts and candied orange peel.
6. Pour onto a parchment lined frame or half size sheet pan (with high edges). Bake at 340F (170C) until the center has set, about 35-40 minutes.
7. Once cooled place in a freezer and allow to freeze for several hours.
8. Cut around the edges of the brownie sheet to release, turn upside down onto a parchment lined sheet pan. If the brownies do not release, hold the bottom of the pan briefly over a gas flame and turn upside down.
9. Cover with ganache if desired and decorate.
Recipe Type: Authentic
Recipe Author: Chef Eddy Van Damme
Original Photograph By: Chef Eddy Van Damme
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.chefeddy.com/2011/10/fudge-brownies/