The 'Brownies and Bars' chapter of Cookies and Brownies gives you a lot of options if you are not inclined to make a cookie. This brownie recipe is focused on the bittersweet flavor, and one of the variations is for an extra bittersweet brownie using Scharffen Berger 70% with no adjustment to the sugar – making it a very strong bittersweet indeed! However, you can get a nice bittersweet flavor combining unsweetened chocolate with semisweet, which is what the original recipe shows below.
A few notes on this recipe:
- In comparing this recipe to the New Classic Brownie and the Very Fudgey Brownie, this definitely had the cakiest texture. It bakes longer than the other two so results in a drier crumb throughout.
- This recipe follows almost the same steps as the New Classic and also produces a nice, buttery batter that cleans up easily.
- Given the fact that this has no cocoa in this recipe, this brownie is more reddish brown than I expected – something I’d see a lot in cocoa-based sweets.
- Unanimous description of this brownie from my tasters: cakey
6 T unsalted butter
3 oz unsweetened chocolate, coarsely chopped
3 oz semisweet or bittersweet chocolate, coarsely chopped
1 c sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs
1/4 c AP flour
2/3 c walnut or pecan pieces (optional)
8-inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil
- Preheat the oven to 325F. Position a rack in the lower third of the oven.
- Melt the butter with all the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water. Stir frequently until the mixture is melted and smooth.
- Remove the top of the double boiler (or the bowl) from the heat.
- Stir in the sugar, salt, and vanilla.
- Add the eggs, one at a time, stirring until each is incorporated before adding the next.
- Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute.
- Stir in the nuts, if using.
- Scrape the batter into the pan.
- Bake for 35 - 40 minutes, or until the brownies just begin to pull away from the sides of the pan.
- Cool on a rack for at least 1 hour before removing from the pan.
- Slide a knife between the pan and the brownies on the unlined sides.
- Lift the parchment or foil ends to transfer the brownies to a cutting board.
- Cut into 16 squares.
Makes 16 brownies
May be stored, airtight, for 2 to 3 days.
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.