I’ve had a 1 pound slab of chocolate in my fridge for awhile and it’s been ear-marked all this time for just one thing:  making brownies using Tartine’s recipe.  Seriously, dude.  Tartine means business with this brownie.

It always seems like people who like brownies are divided into two distinct camps:  those who love cake-y brownies and those who love fudge-y brownies.  I am not into super fudge-y brownies, I actually love them to be super chewy.  But if I did have to choose, I’d choose fudge-y, every time.  My thoughts: if you wanted cake-y brownies, why not just eat cake?

These are some seriously decadent brownies and when you see the ingredients list, you’ll know why:  1 pound chocolate.  2 cups brown sugar.  5 eggs.  Almost half a pound of butter.  And barely enough flour to bind it all together.

I used a double broiler to melt the chocolate and butter together.  If you use that method, make sure no water touches the chocolate or else the chocolate will seize and everyone will be sad because you won’t be able to make them any delicious brownies.


Mmm, crackly top brownies.  How I love you.

The insides are so moist that you can’t really use the traditional toothpick test to determine done-ness.  Instead, you just look for a crackled top.

The insides part were really rich, almost goo-y, but the edges were chewy, just the way I like them.  I could barely eat two bites in a row, so these go great with milk or a cup of tea or under a couple of scoops of vanilla ice cream. These are so soft that I don’t think they would cut well in the pan, so lining the pan with overhanging parchment paper to help lift them out will result in neater slices and a pan that needs no cleaning afterwards, win win!  I also read that these freeze well, so I plan on saving some of them that way, for when my next chocolate craving strikes.  The recipe states that this makes 12 servings, which is mind boggling to me.  Really, just twelve?!

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Tartine Bakery Brownies

Recipe By: Tartine
Serving Size: 12
Yield: 12 brownies

3/4 cup unsalted butter
1 lb. bittersweet chocolate, coarsely chopped
3/4 cup plus 2 Tbsp all purpose flour
2 cups light brown sugar
5 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract

1- Preheat oven to 350F. Line the bottom and sides of a 9″x13″ pan with parchment paper. Grease the paper and dust with cocoa powder.

2- In a saucepan, melt the butter over low heat. Remove from heat and add the chocolate to melt. Stir until fully melted and set aside to cool.

3- Sift the flour into a small bowl. In another bowl, combine the eggs, sugar, salt and vanilla. Beat on high until the mixture becomes pale and thick, about 4-5 minutes. With a spatula, fold the cooled chocolate into the egg mixture. Add the flour and chocolate chips (if using) and fold it in gently so that you don’t deflate the air that’s been incorporated into the eggs.

4- Pour the batter into the prepared dish and smooth out the top. Bake until the top looks slightly cracked and feels soft to the touch, about 25-28 minutes. Remove and cool completely in the pan. Refrigerate overnight. With a sharp knife the next day, cut into 12 squares.

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