There are not many bakeries that can survive without a classic fudge brownie on the menu, and our pastry chef has a formulation that is sure to please. This is a chewy, dense fudge textured brownie with modest amounts of vanilla. This is the brownie formula that will ensure that your customers beg for more brownies! You can add nuts and frosting, but these are pure bliss with a light dusting of powdered sugar by themselves. The baker’s formulation is for a very dense fudge textured brownie. Follow the steps for cooling and cutting the brownies to have clean cut-edges on the brownies. There’s a simple version for the home baker following the professional formulation that is a little simpler to make with fewer steps.
yield 20 3-inch squares
This is our chef’s favorite home baker’s version of a classic fudge brownie. She has used it for years! The secret is having the butter soft and not over-mixing during the creaming process. If you prefer a cake-like brownie, you may add one teaspoon of baking powder to your dry ingredients.
1 cup butter
4 cups sugar
1 Tbsp. vanilla
2 cups Panhandle All-purpose Flour
1 1/2 cup dark cocoa powder
1 tsp. salt
Raw flour, baking mixes, batter, and dough are not ready-to-eat. Flour and eggs must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough.