Tartine Brownies

As promised I am not giving up on the best brownie search, but I am not sure I have to continue. This recipe is so brownielicious (hey I'm pretty sure that's a word!). Are you ready for this? The brownies contain 1 pound of chocolate, which is double the amount in most recipes. The brownies are so fudgy and amazing, plus they are also very light. They deliver an intense chocolate and brown sugar flavor. It is the kind of brownie you can have one piece and be satisfied. The recipe I found on Fake Ginger, but is originally from the Tartine cookbook. Move over The Ultimate Brownie you have been replaced. Believe me, you must try this recipe it is great!

NOTE: The brownies are ready even when tester comes out wet.

Tartine Brownies Recipe
Printable Recipe 

 

3/4 cup butter
1 pound bittersweet chocolate, coarsely chopped
3/4 cup + 2 tablespoons all-purpose flour
5 large eggs
2 cups brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 cups nuts, optional for topping

Preheat the oven to 350F. Butter a 9-by-13-inch glass baking dish.

In a small saucepan, melt the butter over low heat. Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted. Set aside to cool.

Sift the flour into a small mixing bowl. Set aside. In a medium mixing bowl, combine the eggs, sugar, salt, and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes. Using a rubber spatula, fold the cooled chocolate into the egg mixture. Add the flour and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.

Pour the batter into the prepared dish and smooth the top with a spatula. If you are using nuts, evenly distribute them across the batter. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes. Let cool completely on a wire rack.

Using a sharp knife, cut into 12 squares, or size desired. The brownies will keep in an airtight container in a cool place for up to 1 week.