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This recipe is part of Alice Medrich's Cookies and Brownies.

Bittersweet Brownies

Bittersweet Brownies

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


Bittersweet Brownies
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)

Equipment
8-inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil

  1. Preheat the oven to 325F. Position a rack in the lower third of the oven.
  2. 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.
  3. Remove the top of the double boiler (or the bowl) from the heat.
  4. Stir in the sugar, salt, and vanilla.
  5. Add the eggs, one at a time, stirring until each is incorporated before adding the next.
  6. 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.
  7. Stir in the nuts, if using.
  8. Scrape the batter into the pan.
  9. Bake for 35 - 40 minutes, or until the brownies just begin to pull away from the sides of the pan.
  10. Cool on a rack for at least 1 hour before removing from the pan.
  11. Slide a knife between the pan and the brownies on the unlined sides.
  12. Lift the parchment or foil ends to transfer the brownies to a cutting board.
  13. Cut into 16 squares.

Yield
Makes 16 brownies

Storage
May be stored, airtight, for 2 to 3 days.

Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.

Homemade Brownies on Foodista

More Info

New Classic Brownies from Cookies and BrowniesVery Fudgey Brownies from Cookies and Brownies