My summer baking playlist (technically winter Down Under) has been an eclectic mix of Montreal-based band Motel Raphael, Mad Season and Lana Del Rey. Earlier this summer I came across Natasha’s post about her favourite brownies. Even though I already have heaps of brownie recipes in my repertoire, Natasha made these sound so delicious that I had to try them out. She claimed Tartine bakery’s recipe was the best, so I pulled the cookbook from my shelf and started baking. She was right. This is my new go-to recipe for classic brownies. They are perfectly fudgy and have that beautiful crackly crust. Sublime.
Recipe Source: Tartine
Yields 12 brownies (I sliced the brownies into 16 pieces)
3/4 cup (170 g) unsalted butter
1 pound (454 g) bittersweet chocolate
3/4 cup + 2 tablespoons (130 g) all-purpose flour
2 cups (395 g) light brown sugar, packed
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups (285 g) walnut or pecan halves, optional (I did not use any)
1) Preheat the oven to 350F.
2) Butter a 9×13-inch glass baking pan and line it with parchment paper.
3) Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Set aside to cool.
4) Sift the flour in a bowl. Set aside.
5) In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs, sugar, salt, and vanilla on high speed until the mixture is thick, pale, and ribbon-like, 4 to 5 minutes.
6) Use a spatula to gently fold the chocolate mixture into the egg mixture.
7) Use a spatula to gently fold in the flour.
8) Pour the batter into the prepared pan.
9) Sprinkle the nuts over the batter if you are using any.
10) Bake for 25 minutes, until the top is slightly cracked and soft to the touch. Don’t bother using a toothpick to test the brownies. Due to the high percentage of chocolate in the batter, the toothpick will be wet even though the brownies are ready.
11) Transfer the pan to a wire rack and let cool completely before slicing.
Store the brownies in an airtight container in a cool place for up to 1 week.