Alice Medrich’s Cookies and Brownies may be the most used cookbook on my shelf.

It’s also the one I can’t replace, despite the fact my copy is falling apart. (Right now on Amazon, you can buy a *used* paperback copy starting at $50. Hardback copies are starting at $64. And right now a “collectable” version is listed for $189.95 [I kid you not.])

When I’m down and need a chocolate fix, this is the recipe I make.

These are also the brownies that Gina would kill for. So don’t get between her and these brownies. (Just saying.)

As you can see, the page for Bittersweet Brownies has come loose from the book.

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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.
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How to end a difficult day.

Alice Medrich’s Bittersweet Brownies (from Cookies and Brownies * OOP)

6 tbs unsalted butter
3 oz bittersweet chocolate
3 oz unsweetened chocolate
1 cup sugar
1 tsp vanilla
1/4 tsp salt
2 eggs
1/4 cup flour
2/3 cup chopped walnuts or pecans

Preheat oven to 325.

Butter a square 9″x9″ baking pan, and line up two sides with parchment paper.

In double broiler, melt chocolate and butter. As soon as chocolate and butter are melted, remove from pot from heat. Add sugar and stir well. Add vanilla and salt and stir well. Add eggs, one at a time, stirring. Add one cup flour and stir until incorporated. Add nuts; batter should start to pull away from the sides of the pan.
Bake 30 to 40 minutes, until brownies *just* start to pull away from the edge of the pan.

Cool one hour.

If eating while warm, a scoop of vanilla ice cream is perfect.

* This is one of my favorite cookbooks. It’s relatively short, but every recipe I’ve tried is perfect. And judging by the Amazon website, I’m not the only one who feels this way.