Artpark Brownies

Artpark Brownies created by justcallmejulie

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!"

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Ms B.
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@Ms B.
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"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!""
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  1. Hey Jude
    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 :)
    Reply
  2. SBCA Mom
    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.
    Reply
  3. ladypit
    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!
    Reply
  4. Marie
    Wonderful moist fudgy brownies! Added some chopped walnuts for crunch and served them topped with some vanilla ice cream. A definite keeper - good brownie recipes are hard to find. Thanks, Julie.
    Reply
  5. Kittencalrecipezazz
    Excellent brownies Julie! I made them yesterday to give to my son. I did add in some tiny chocolate chips and nuts, and baked them in a 8-inch glass baking pan. In my air-bake convection oven they only too 32 minutes to bake (I was careful not too overbake).... I used 5 ounces of bittersweet chocolate and 3 ounce of semi-sweet chocolate. They baked out the way a brownie should be, very moist and chewy, just the perfect texture! they are just delicious! I'll make these again, thanks so much for a great recipe!...Kittencal:)
    Reply
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