Mile High Brownies

 

This is the copycat recipe for the Mile High Brownies you can find at HEB in the cheese section.  It is so so good.

-250g of sugar (yes, that’s right, but before you scream, try it…)
-150g of semi-salted butter
-180g of egg (3 very large eggs of 60g)
-10g of flour
-125g of dark chocolate at 60%.

 Whisk eggs and flour together for 5 minutes to aerate.

 

 Put the sugar in a saucepan with enough water to soak it (roughly 50g of water).

Make a nice amber caramel (not burnt!!), then add the butter off the heat.

 

 This will crackle and then quickly subside as the butter cools it all down. Mix well to incorporate as much of the butter and caramel as possible.

 

 While beating on low speed, add the caramel without waiting, pouring it in a stream. Pour the hot caramel over the egg-flour mixture to prevent it from hardening. Every time it works very well, there is no difficulty.

The result is a very nicely colored dough. 

 

Melt the chocolate in a double boiler or in the microwave, then pour it into the batter. 

 

Mix well.

 

The dough has an almost red color (well, the flash has something to do with it too!!). I recommend dipping your finger at this stage and tasting the dough….

Prepare a 15cm diameter removable-bottom pan, lining it with parchment paper around the edges and on the bottom.

 

 Pour in the dough.

 

 

Bake for 50 minutes at 145°C. The cake almost fills the pan because it swells so much.

As it cools, it will return to its original size. Let cool to room temperature, then store in a cool place overnight before unmolding.

 

Remove the side of the pan, then remove the paper around and underneath. 

 

 Cut into thin slices, because this cake is a killer… One last trick: take out the cake of the refrigerator at least 20 minutes before succumbing to it.