West Tenth Street Brownies

This is another recipe from my favorite baker Nick Malgieri. His note: This recipe got its name because I found it in Greenwich Village a few blocks from where I live. As I walked east on Tenth Street, I saw a yellowed index card lying on the sidewalk. When I picked it up I saw written in a spidery hand in blue fountain pen ink a recipe for "The Best Brownie's [sic] in the World." Well, I put it aside in a miscellaneous recipe file, and a few months later I tried it. They turned out to be sensational and certainly a contender for the title. Note: Makes 1 9X13X2" pan, about 24 2" brownies PLEASE NOTE: The preparation time does NOT include the time it takes to cool the batter before baking.

Ready In:
55mins
Yields:
Units:

ingredients

directions

  • You will need:.
  • 1 9X13X2" buttered pan, and lined with buttered parchment or foil.
  • Set a rack in the middle level of the oven, and preheat to 350.
  • In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat, and stir constantly until the chocolate melts.
  • In a large bowl, whisk the eggs with the salt and vanilla, just until mixed.
  • Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture.
  • Switch to a rubber spatula, and fold in the flour.
  • Set the batter aside until it has cooled to room temperature (test it with your fingertip).
  • Fold in the chocolate chips and nuts.
  • Scrape the batter into the prepared pan, and smooth the top with an offset spatula.
  • Bake the brownies for about 30-35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack.
  • Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut.
  • Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away.
  • Use a ruler to mark, then cut the brownies into 2" squares.
  • For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.
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"This is another recipe from my favorite baker Nick Malgieri. His note: This recipe got its name because I found it in Greenwich Village a few blocks from where I live. As I walked east on Tenth Street, I saw a yellowed index card lying on the sidewalk. When I picked it up I saw written in a spidery hand in blue fountain pen ink a recipe for "The Best Brownie's [sic] in the World." Well, I put it aside in a miscellaneous recipe file, and a few months later I tried it. They turned out to be sensational and certainly a contender for the title. Note: Makes 1 9X13X2" pan, about 24 2" brownies PLEASE NOTE: The preparation time does NOT include the time it takes to cool the batter before baking."
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  1. Lindas Busy Kitchen
    This is another recipe from my favorite baker Nick Malgieri. His note: This recipe got its name because I found it in Greenwich Village a few blocks from where I live. As I walked east on Tenth Street, I saw a yellowed index card lying on the sidewalk. When I picked it up I saw written in a spidery hand in blue fountain pen ink a recipe for "The Best Brownie's [sic] in the World." Well, I put it aside in a miscellaneous recipe file, and a few months later I tried it. They turned out to be sensational and certainly a contender for the title. Note: Makes 1 9X13X2" pan, about 24 2" brownies PLEASE NOTE: The preparation time does NOT include the time it takes to cool the batter before baking.
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