Today I was watching Formula 1 practice. Not much was happening so

[alfredo]

They started talking about the great brownies at the McLaren garage. They heaped praise on them to the point where I had to find the recipe. They use yogurt and a dozen eggs.
so here is the recipe on Twitter.

Link to tweet

?s=21



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[irisblue]

1. Give us your taste results please

[Sherman A1]

2. Sounds good to me

But 12 percent eggs? WOW

[alfredo]

4. That's only an issue if you are going to eat the whole pan at once.

😉

[Lulu KC]

9. And why make them if you're not? n/t

[Kali]

6. it is pretty much a quadruple recipe

3 eggs for a pan of brownies isn't that much

[chia]

3. 12 eggs?!

[alfredo]

5. Yep a dozen seems a lot but this is not a everyday food.

Unless you can’t stop until you are eating the crumbs, by loosening them, and tilting the pan to thump that corner of crumbs into your mouth.

[Kali]

7. ...

[mitch96]

8. I feel you can't go wrong with open wheel racing and chocolate, eh? nt

[alfredo]

11. Anything goes good with chocolate, especially a good Ky Bourbon

[eppur_se_muova]

10. OK, here's my conversion to "English" (really American) units ...

most were straightforward. I used online calculators to convert mass to volume for powdered ingredients:

1 lb dark chocolate
1 1/3 cup vegetable oil
12 eggs
2 lbs sugar
4 t vanilla extract
1 1/3 cup flour
13 T cocoa powder
1 1/2 T baking powder
1 cup natural yogurt
12 oz white chocolate chunks

1. Melt dark chocolate over a pan of hot water.

2. In a bowl, whisk eggs, sugar, & vanilla until fluffy.

3. Add your flour, baking powder, cocoa powder, natural yogurt, melted chocolate & vegetable oil to the mix.

4. Fold in the white chocolate chunks.

5. Pour into a large baking tray which is lined with parchment paper.

6. Pop into a preheated oven at 160C (320F) for 45-55 minutes. The brownie should be firm around the edges, a little soft in the middle.

7. Try not to eat the whole batch.

[alfredo]

12. Thanks

[dem in texas]

13. Doesn't sound right to me

Wet -12 eggs, 1 1/3 cup oil, 1 cup yogurt vs Dry -1 1/3 cup flour , 13 T cocoa - the unknowns - will sugar liquefy, will melted chocolate solidify? Sounds a lot of baking powder, will it cause a big rise and incorporate air to offset the liquids? Size of pan not given and probably most important. The size of the pan with the low baking temperature and long baking time would dry out the batter a lot.

If anyone makes this recipe, let us know how it turns out. About 6 years ago, I got on a brownie making tear and tried many recipes, from Ina Garten to Martha Stewart, some on-line recipes. Still like the recipe from old Joy of Cooking best. I worked out a good cream cheese swirl, did not do so well with my peanut butter swirl.

A good brownie should have deep chocolate taste and not be cake-like, but dense and moist.

[eppur_se_muova]

14. As has been remarked, it's obviously a quadruple recipe, but yes, it would have been nice ...

... if the size of the pan were specified. I think I'd cut everything by a factor of four and try a 9x9 pan. In fact, I'm planning to try this as soon as I get some good dark chocolate, which should be tomorrow.

[dem in texas]

15. Baking the Brownies

Interested in knowing how they turn out. I have all the ingredients except enough eggs on hand and have a large commercial size baking pan. Right now I am working my way through 2 bushels of peaches (pie, preserves). Going to finish then off today by bagging in quart bags for freezer. If you report good results with recipe, I will give it a try. I LOVE brownies!