Subscribe to Cookie Madness by Email

Art Park Brownies

by on September 14, 2009 · 16 comments

The recipe is from Tender at the Bone, which is my favorite of all Ruth Reichl’s books. I’m not sure why I didn’t make the recipe back when I read the book, but it might have been due to the fact I did not own a stand mixer. The brownies can be made without one, but you have to be patient and able to stand still for 10 whole minutes. That’s harder than it sounds, but worth it in the end because the beating time gives the brownies an ethereally light, yet still fudgy texture and a good crust which on the outside, doesn’t look that impressive, but makes for a good structure. They’re perfect for bake-sales because you can wrap them in cellophane and they won’t smear all over the place even though the inside is moist and delicious.

Another good thing about this brownie recipe is it will really showcase premium chocolate. I’m kicking myself for not picking up a bar of Valrhona at Central Market yesterday, but these were still awfully good with my standby, Ghirardelli.


Art Park Brownies

Art Park Brownies
Prep time
Cook time
Total time
One of my favorite brownie recipes.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 10 ½ tablespoons unsalted butter (150 grams)
  • 5 ounces unsweetened, best-quality chocolate (140 grams)
  • 4 large eggs
  • 1/2 teaspoon salt (2 ml)
  • 2 cups granulated sugar (14 oz)
  • 2 teaspoons vanilla (10 ml)
  • 1 cup sifted flour (4 oz/114 grams)
  1. Preheat oven to 400 degrees F. Line a 9 inch square metal baking pan with non-stick foil or line with foil and spray bottom with cooking spray.
  2. Melt butter in a saucepan. Reduce heat to low and add chocolate. Stir until melted; set aside.
  3. Beat eggs and salt in mixer. Add sugar and beat at high speed for about 10 minutes, or until the mixture has more volume. Beat in vanilla
  4. Add chocolate / butter mixture and beat at very low speed or stir by hand just until mixed. Add flour and stir until there are no more white streaks.
  5. Pour batter into baking pan and put in oven.
  6. Immediately turn oven down to 350 degrees F. and bake for 40 minutes. (the normal toothpick test will not work on these brownies, but if you want to try pricking them with a toothpick, it should come out not quite clean.) Do not overbake; these brownies should be fudgy.
  7. Makes 12 brownies.

Related posts:

Published on September 14, 2009

{ 16 comments… read them below or add one }

Sue September 14, 2009 at 3:42 pm

I love Ruth Reichl’s books! What a life!! I remember thinking I should make these brownies when I read that book. I also remember thinking I should try her devil’s food cake recipe, among others. I’m glad to know these are good!

dawn September 14, 2009 at 3:42 pm

grade-A huh? then I must give them a go!

Megan September 14, 2009 at 3:50 pm

That was one of my favorite books, too. Ruth is quite the storyteller!

I’m going to have to try these – the long beating time certainly is unusual. And there’s nothing like starting off the week with brownies, in my opinion.

Chris Mower September 14, 2009 at 4:13 pm

I was going to make some apple tarts for dessert tonight, but after reading this, I might have to reconsider. Yum!

Lisa September 14, 2009 at 4:22 pm

Oh! I have that book. Must dig it out. After I finish Gesine’s book. And bake something from it. Which will be after I eat the red wine cake that’s cooling on the counter. :-)

Anna September 14, 2009 at 4:35 pm

Sue, I’ll have to look for that one. I consider all the recipes in the yellow Gourmet cookbook “Ruth’s” even though she is just the editor. LOL.

Dawn, you must!

Megan, they belong in your brownie trials for sure. I still haven’t made the triple chocolate. It’s been on my list for a while, but every time I’m ready to make it I’m missing something.

Chris, I dont know. Apple Tarts sound really good. We’re having our first “fallish” day here in Austin and I like the idea of cooking with apples.

Lisa, I am anxiously awaiting your wine cake report.

Kristen September 14, 2009 at 5:14 pm

Sounds interesting. Similar to my standby, but way more sugar, slightly less chocolate, slightly more butter and one more egg. Oh, the brownie toothpick test is as follows: it should definitely NOT be clean, and you should be able to roll whatever is on it into a ball.

Kathie September 14, 2009 at 6:39 pm

This is my favorite brownie recipe that always gets rave reviews…from one
of my favorite books

HeartofGlass September 14, 2009 at 8:01 pm

I loved Tender at the Bone, along with y’all–especially the tales of her brother’s wedding and going to boarding school, eating meat sandwiches in Montreal. I had forgotten the brownies–they look like perfect lunchbox treats! (But I recall wanting to try the chocolate cake from the book, too).

Shelly September 15, 2009 at 1:58 am

HI Anna,
When I baked these two days ago, I had to bake them for about 60 minutes. I know they are to be fudgy (which they were……oh yummy!) Did you run into the same problem? Perhaps its time to get the old oven thermometer out again!


Anna September 15, 2009 at 8:40 am

Hi Shelly!

Mine were done in exactly 40.

gloria September 15, 2009 at 1:42 pm

I wonder how these would taste using brown sugar for half or all of the sugar?
They look delicious!

Emily September 16, 2009 at 3:10 pm

These look flat-out delicious, as do most brownies I encounter (oh, to have a never-satisfied sweet tooth). Other than this recipe, can you recommend a never-fail in-between brownie? I need to impress a home ec teacher. Haha.

Louise September 17, 2009 at 9:16 pm

Anna, Have you ever made Nick Maglieri’s Supernatural Brownies?

natasha P. June 11, 2010 at 10:10 pm

this is a great recipe, they came out great. My first time making brownies from scratch cant wait to eat them!!!!

Anna June 12, 2010 at 7:19 am

Hooray! Glad you liked them, Natasha.

Leave a Comment

Rate This Recipe:  

Previous post:

Next post: