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Tuesday, September 2, 2008
Tasty Tuesday
By popular demand (and because I had an incredibly crappy week last week) And also as a guide for Gina, who views baking this recipe with trepidation… Bittersweet Brownies!
I do believe that these are the best brownies in the entire world. Seriously.
Bittersweet Brownies
Preheat oven to 325 F. Position a rack in the lower third of the oven.
6 Tbsp unsalted butter
3 oz unsweetened chocolate, coarsely chopped
3 oz semi-sweet or bittersweet chocolate, coarsely chopped
1 cup sugar
1/4 tsp salt
½ tsp vanilla extract
2 large eggs
1/4 cup all purpose flour
2/3 cup walnut or pecan pieces
8-inch square pan, lined across the bottom and up the sides with parchment paper.
Melt butter and chocolate in the top of a double broiler. Stir frequently until the mixture is melted and smooth.
Remove the top of the double broiler from the heat. Stir in the sugar, salt and vanilla. Add the eggs, one at a time, stirring until each is incorporated before adding the next.
Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan–about 1 minute. Stir in the nuts.
Pour into 8×8 pan. Bake 34, or until the brownies just begin to pull away from the sides of the pan. Do NOT overbake these brownies. They should be gooey. That’s why they’re so good.
Cool on a rack for at least 1 hour before removing form the pan. Lift the parchment or foil ends to transfer the brownies to a cutting board. Slice into squares.
May be stored airtight for 2 to 3 days, but really, they’re best within the first 24 hours.
from: Alice Medrich’s Cookies and Brownies which may be one of my all time favorite sweets books.
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September 2nd, 2008 at 10:11 am
Brownies last at your place for 24 hours?
I tried this recipe..and they didn’t last the afternoon!
Thanks….
September 2nd, 2008 at 9:35 pm
You are the greatest!!!! I was just saying that I am going to try baking the brownies next week. I like having pictures to guide me. I know I have the written recipe and a master’s degree in reading, but I was still nervous. I will let you all know how they turn out. keep your fingers crossed and the fire extinguisher handy.
September 2nd, 2008 at 10:34 pm
Mmmm… I need to try these too. Because, after the cheesecake, my household clearly has not had enough chocolate this week and we require MORE.
September 2nd, 2008 at 10:34 pm
You’ll do fine! I have faith in you!
I know you want the end result bad enough to do it perfectly the first time. ;)
September 15th, 2008 at 4:30 pm
Ok, I would totally buy your cookbook! Love the pics, love the blow-by-blow description, love it! Can’t wait to make the brownies!
September 16th, 2008 at 8:12 pm
I finally baked these, and cut into them 30 minutes early. Does anyone really wait the entire hour? If so, I’d like to meet them. Yum! They are awesome.
I was out of white sugar and used light brown, which seemed to be just fine for flavor and texture, since they were already so moist and strongly chocolate. I also had no unsalted butter, so used salted butter but then did not added the 1/4 tsp of salt to the recipe, which also seemed to work ok.
I’m horrible about altering when I cook, which sometimes can be disastrous for baking projects. LOL
Thank you for sharing this!
September 16th, 2008 at 11:20 pm
I really shouldn’t have given Janiece half the pan, ’cause I’m having serious Bittersweet Brownie cravings now, dammit. ;)