Luker Chocolate Master Brownie Recipe
Ingredients
| Varies by chocolate | Luker Chocolate (see ratios below)* |
| 11.64 oz (330g) | Butter, soft |
| 24.69 oz (700g) | Sugar |
| 0.18 oz (5g) | Vanilla Extract |
| 0.14 oz (4g) | Salt |
| 13.23 oz (375g) | Eggs |
| 10.16 oz (288g) | All Purpose Flour |
*Fino De Aroma Chocolate Ratios
| 20.11 oz (570g) | Sombra 54% |
| 20.46 oz (580g) | Misterio 58% |
| 20.81 oz (590g) | Perla 64% |
| 20.81 oz (590g) | Tumaco 65% |
| 20.64 oz (585g) | San Martin 72% |
Method Creaming
Notes:
Luker Fino de Aroma chocolate bring unique and nuanced flavor profiles to this American bakery staple. The San Martin 72% is an intense brownie bite, while the Perla 64% and Sombra 54% make an excellent base for cakes of many types.
Preheat: 356-374°F | Bake Time: 18-22 min | Yield: 3175g sheet or 100 2" brownies
Instructions:
- Melt chocolate and butter together in a double boiler.
- Stir together until smooth. Let cool slightly.
- In a stand mixer with paddle attachment, combine sugar, vanilla, and salt on speed 1; scrape well.
- Continue on speed 1, slowly add eggs one at a time; scrape well.
- Add flour and continue mixing until well combined. Pour or pipe batter into prepared pans.
- Bake at 356-374°F in prepared pans for 18-22 minutes or until sponge bounces back when pressed lightly in center of pan.
Like what you see?
Follow the recipe on this page using Perla 64%. Simply mix, bake, cool, and cut your brownies into whimsical shapes. For a final touch, dust your brownies with Luker Cocoa Powder for double the rich, cocoa flavor.
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