Brownies from Tartine
This recipe yields the richest, fudgiest brownies I’ve ever had. One note—the original recipe states that one cannot use a cake tester to judge the doneness of the brownies, since the high chocolate percentage means that the tester will still come out wet even if the brownies are done. However, I found that the brownies were still raw after using the original bake time and following this rule. Therefore, it might make sense to remove the brownies when there are a few wet crumbs on the knife/cake tester. I ended up baking for almost twice the indicated time.
Makes about: one 9×13 pan, or 24 pieces
Prep time: 15 minutes
Bake time: 25 minutes (I baked for almost twice this amount of time)
¾ cup unsalted butter
1 pound bittersweet chocolate, coarsely chopped (I used chocolate chips)
5 large eggs
2 cups brown sugar
½ tsp salt
1 tsp vanilla
¾ cup + 2 tbsp all-purpose flour
2 cups nuts (optional; for topping)
9×13 baking pan, hand mixer
1. Preheat oven to 350F. Prepare a 9×13 baking pan by buttering it, or by lining with parchment paper.
2. Melt the butter over low heat. Remove from heat and mix in chocolate. If chocolate does not melt from the heat of the butter, add to stove and heat until melted. Let cool.
3. Beat together eggs, sugar, salt, and vanilla. Beat on high speed until the mixture thickens, becomes pale, and falls from the beater in a wide ribbon, and slowly dissolves back into the surface (about 4-5 minutes). Alternately, you can use a hand whisk and whisk forever (ok, maybe about 2x as long).
4. Fold cooled chocolate into the egg mixture.
5. Fold in flour into the chocolate+egg mixture.
6. Pour batter into the prepared pan and smooth the top with a spatula.
7. Distribute nuts over the top if desired.
8. Bake about 25 minutes, or until the top looks slightly cracked and is soft to the touch. I’d recommend baking until the cake tester is more or less clean (i.e. not completely raw batter sticking to it).
9. Let cool and cut with a very sharp knife. Clean the knife between cuts.