Author: Cookie Madness
Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
New York Brownies are very fudgy and at their best on Day 2. Waiting to try them is definitely the hardest part.
- 1 cup (4.5 ounces) flour (Measure carefully)
- 1 teaspoon of baking powder
- 1/4 teaspoon salt (decrease to 1/8 if using salted butter)
- 5 ounces unsweetened chocolate (99%) — try to use a really good brand
- 8 ounces unsalted butter
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1/2 cup toasted pecans or walnuts of desired
- Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with nonstick foil.
- Sift together flour, baking powder and salt; Set aside.
- Melt the chocolate and butter together in a small saucepan set over low heat, stirring often.
- In a large mixing bowl, beat eggs with electric mixer until light. Slowly beat in sugar. Beat for about a minute or until light and fluffy. Beat in vanilla. Add melted chocolate to sugar mixture. By hand, stir in flour mixture. Pour into pan and bake for 22-24 minutes – no longer. The toothpick test doesn’t really work here, but if you want to test anyway then keep in mind the toothpick should come out with chocolate on it.
- Now comes the hard part! Let cool completely, then chill overnight. Yes, they really do need to chill for 24 hours to be at their best.
- Lift from pan, place on a cutting board and cut into large or small squares.
Every time I pull these out of the oven I worry that they are underbaked, however, having been warned in the original version from The Loaves and Fishes cookbook, 22 minutes is all you need. I have cheated and gone up to 24. The brownies seem undercooked at first, but after cooling completely and sitting in the refrigerator for at least 12 hours, they are fudgy and delicious. When I put these up in taste tests with other brownies, they usually win.
Recipe by Cookie Madness at http://www.cookiemadness.net/2006/08/new-york-brownies/