800 grams light brown sugar
450 grams butter, melted
10 grams vanilla extract
400 grams eggs
140 grams cocoa powder
4 grams espresso powder
240 grams RISE Super Flour
240 grams all purpose
8 grams sea salt
460 grams chocolate, semisweet pieces
Melt butter in saucepan.
Whisk eggs thoroughly in a bowl with vanilla extract.
Mix on mixer with paddle brown sugar, melted butter, eggs and vanilla.
Mix dry ingredients in a bowl.
Add dries and chocolate to mixer, mix until just combined.
Pour into parchment lined sheet pan, level with offset
Bake at 350F convection until set, 18 minutes.
Let set 10 minutes, blast freeze ½ hour.
Cut around edge with bench scraper.
Invert to unmold onto cutting board.
Cut into 1’’ squares (cut 12 across x 18 across).
Credits: Institute of Culinary Education