Posts Tagged ‘feeding the orchestra’

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I’ve been baking for the school orchestra.

They have rehearsals at this time every year, and it’s become a tradition to send in afternoon tea for them.  I usually make butterscotch bars, but this year I thought I’d try something different.

Nick Malgieri’s Supernatural Brownies (pictured above) are very easy to make, and perfect for feeding a crowd.  The two batches I made cut into over ninety 2½cm x 5cm (1″ x 2″) bars.  I tweaked the methodology a little to simplify it even further.

  • 250g unsalted butter, cut into pieces
  • 225g dark chocolate chips – I used Callebaut 70% cocoa callets
  • 4 large (59g) eggs
  • 1 cup (220g) white sugar
  • 1 cup (210g) firmly packed brown sugar
  • 2 teaspoons homemade vanilla extract
  • ½ teaspoon fine salt
  • 1 cup (150g) plain (AP) flour

1. Heat oven to 175C (350F) or 160C (320F) with fan.  Line a 23cm x 33cm (9″ x 13″) baking pan with parchment paper.

2. In a large pyrex bowl, microwave the butter and chocolate in short bursts on high until the chocolate begins to melt, then stir until smooth.  Set aside to cool slightly.

3. In a large mixing bowl, whisk the eggs well, then add the sugar, brown sugar, salt and vanilla, whisking to combine.  Using a spatula, stir in the chocolate and butter mixture, then fold in the flour.  Pour the batter into the prepared pan and smooth over the top (the batter will be runny).

4. Bake until a toothpick inserted into the centre of the brownies comes out clean, about 30 – 35 minutes.  Allow to cool in the pan on a wire rack.  This recipe makes 24 x 5cm/2″ square brownies, although I cut the slab into 48 smaller pieces.

Of course, I had to make butterscotch bars as well.  The brass players would be very disappointed otherwise.  All up, we’re sending in nearly 180 brownies and bars with Big Boy today!

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