Luker Chocolate Master Brownie Recipe

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:

  1. Melt chocolate and butter together in a double boiler.
  2. Stir together until smooth. Let cool slightly.
  3. In a stand mixer with paddle attachment, combine sugar, vanilla, and salt on speed 1; scrape well.
  4. Continue on speed 1, slowly add eggs one at a time; scrape well.
  5. Add flour and continue mixing until well combined. Pour or pipe batter into prepared pans.
  6. 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.