Tartine Brownies (Updated)

Yes, I realize I have posted this recipe before, but I had an enlightenment this past weekend. A couple of weeks ago I tried a new brownie recipe, that ended being just ok. Obviously it wasn't worth blogging about, but I did come to realize that I had already found some great brownie recipes - Why do I keep trying new ones? I believe the main reason is when you are a baker you're always trying to find the perfect recipe. No matter how great a recipe turns out, you'll forever be curious and always ask yourself what if the next recipe is better?

I decided to repeat a recipe I remembered being in awe of. These Tartine Bakery Brownies have everything going for them. They are loaded with chocolate, have a wonderful cracked top and are oh-so-fudgy. I am going to make them my go to recipe for all my brownie craving, simply because it the recipe does not let you down.

Of course who am I kidding? I cannot vow to never try another brownie recipe, because that is just crazy talk! I can say that I have placed this recipe in my recipe hall of fame (which exists in my already crowded mind).

If you are looking for another dose of brownilicious here are some other delicious recipes:

Sweet & Salty Brownies - amazing. If you are a caramel lover you need to try this recipe! 
The Ultimate Brownie - Simple & Classic.
The Baked Brownie -  The most famous on the list, and for all the good reasons.

Tartine Brownies Recipe

Adapted From Tartine

Printable Recipe

Author's Note: Because of the high quantity of chocolate in the recipe, the brownies are ready even when toothpick comes out wet.

3/4 cup butter
1 pound bittersweet chocolate, coarsely chopped
3/4 cup + 2 tablespoons all-purpose flour
4 large eggs (the original recipe calls for five eggs, but I don't like tall brownies)
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.