This is an adopted recipe that I haven't yet tried. The original chef comments: "From Tender at the Bone by Ruth Reichl. The better the chocolate you use, the better the brownie you get….Please make sure that your oven temperature is accurate!"
- Preheat oven to 400 degrees.
- Butter and flour a 9-inch square baking pan.
- Melt butter and chocolate in a double boiler over boiling water.
- Remove from heat and add vanilla.
- Beat eggs and salt in a mixer, add sugar at high speed and beat for 10 minutes until mixture looks white.
- Add chocolate/butter mixture to the eggs just until blended.
- Add flour and mix just until it is combined and you don’t see any white streaks.
- Pour in prepared pan and put in oven.
- Immediately reduce heat to 350 degrees and bake for 40 minutes.
- Prick with a toothpick to test for "doneness" it should NOT be quite clean when you pull the tooth pick out.
- Be careful to not over bake – the brownies are fudge-like, not cake-like.
- Important: cool completely before cutting.
I made these today after seeing the recipe in the book by Ruth Reichl. If you like fudgy type brownies then these are for you. Absolutely delicious. I made them exactly as written and we had them as 'brownie sundaes'. This is now my go-to recipe for brownies and I may add mini chocolate chips next time since "you can never have too much chocolate"! Thanks Ms Bold :)
This passed my husband's finicky taste test. The top has crunchy quality. I doubled the recipe, followed it exactly, except for using 7x11 pans, as that's the closest I had to 9x9's.
These are fudgy and wonderful. But listen to Julie and don't attempt to cut them until they are cool! I used 3 oz. of unsweetened and 2 oz. of bittersweet and adjusted the sugar down just a tad. I also used whole wheat pastry flour (as it is all I keep in the house). These were decadent and fudgy and would be a wonderful base for brownie sundaes!