Like most dessert lovers, there are very few days when I’m not craving just a taste of something chocolatey and sweet. But when box mix brownies aren’t doing the trick, I turn to this decadent New Classic Brownie recipe. The recipe originally appeared in the Food Section of the April 11, 2007 issue of the New York Times, and it proves that you haven’t truly experienced brownies until you make them from scratch using pure, unsweetened chocolate.
New York Times Chocolate Brownies
Yield: 16 brownies
- 8 Tablespoons unsalted butter
- 4 ounces unsweetened chocolate
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs
- ½ cup all-purpose flour
- 2/3 cup lightly toasted walnuts or pecans (optional)
- Preheat the oven to 400ºF.
- Line an 8" square metal baking pan with foil.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
- Stir the chocolate often and remove it from the heat when a few lumps remain.
- Stir in the sugar, vanilla and salt. Then stir in the eggs one at a time, followed by the flour.
- Stir until smooth (about one minute) and the mixture pulls away from the sides of the bowl.
- Add the nuts (optional) and pour the batter into the foil-lined baking pan.
- Bake for 20 minutes.
- Prepare a water bath by pouring ice water into a large roasting pan to a depth of 1".
- Remove the pan from the oven and place it in the water bath, being careful not to allow any water to seep into the brownies.
- Let cool completely before slicing and serving.