This week we’re making the Ritz-Carlton Brownies. I used to make these back when I worked there in the 90’s. They are some of the richest brownies I have ever had. Let me know what you think of them.

Ingredients

butter 80g

milk chocolate 262g

water 30g

sugar 180g

salt 1.5g

eggs 120g

vanilla 10g

all-purpose flour 200g

baking powder 1g

tools needed:

stainless steel bowls

sauce pot

8 x 8 baking pan

pan spray

parchment paper

rubber spatula

offset flat spatula

Preheat the oven to 325°F. Cut a 7” x 7” square of parchment for the bottom of the baking pan. Spray the 8” x 8” pan with pan spray. Place the parchment square at the bottom of the pan.

Sift the flour and baking powder together over parchment paper. Set this aside.

Chop the chocolate into small pieces. Place the milk chocolate in a stainless steel bowl. Bring 2 inches of water in a pot to a boil on the stove. Take the pot off the heat and place on a towel on the countertop. Place the bowl of chocolate over the water to melt.

Combine the butter, water, sugar, salt and vanilla in a saucepan. Bring this to a boil over medium heat. Whisk until smooth and emulsified. Set it aside.

Once the chocolate has melted, stir the eggs in with a rubber spatula until smooth and emulsified. Combine the butter/sugar mixture with the chocolate mixture. Mix until smooth.

Gently stir half of the sifted flour mixture into the chocolate mixture to combine. Add the remaining flour mixture. It should be smooth but very thick. Pour the batter into the prepared 8” x 8” baking pan. Spread it evenly and flatly with the spatula.

Bake at 325°F for 20 minutes. Then turn the pan around for even baking. A skewer or toothpick should come out cleanly when the brownies are done.

Let the brownies cool in the pan. Release them with a flat spatula. Pull the entire batch out of the pan and place upside down on a cutting board to cut. A cleaner cut will be achieved.

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