For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
Ingredients
- 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
- ⅔ cup lightly toasted walnuts or pecans (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
482 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 41 grams sugars; 6 grams protein; 103 milligrams cholesterol; 127 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
16 brownies
Preparation
- Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
- Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
- Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
40 minutes
Dining and Cooking