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 because I did not own a stand mixer. The brownies can be made without one, but they require patience and being able to stand still for 10 whole minutes, which is hard for some of us. Alas, it is worth it!. The extended 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.
- 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)
- 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.
- Melt butter in a saucepan. Reduce heat to low and add chocolate. Stir until melted; set aside.
- 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
- 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.
- Pour batter into baking pan and put in oven.
- 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.
- Makes 12 brownies.