Classic Brownies
From Fundamentals of Baking, St. Philip's College Tourism, Hospitality, Culinary Arts Program - Fall 2025
Prep Time
15 min.
Cook Time
15 min.
Difficulty
Easy
Yield
12
A moist and delicious brownie mix that you'll keep returning to over and over!
Whip up a batch for the holidays, a regular day, coworkers or all for you!
Now, let's do it!
INGREDIENTS
Yield 48 oz.
5.9 oz. Unsweetened chocolate
8.9 oz. Butter
5 to 6 Eggs
17.8 oz Sugar
1/2 tsp Salt
1 tsp. Vanilla Extract
5.9 oz. Bread Flour
INSTRUCTIONS
Modified sponge method
Makeup - Sheet method or hotel pan. Grease and flour the pans, or line with parchment.
Bake: 325 degrees for 45 to 60 minutes.
- Melt the chcolate and butter together in a double boiler. Let cool to room temperature.
- Mix the eggs, sugar, salt, and vanill until well blended, but do not whip. (Whipping to a foam creates more leavening, resulting in a more crumbly, fudgy brownie).
- Blend in the chocolate mixture.
- Sift the flour in and fold in.
- Fold in nuts, if using.