super fudgy brownies
Every now and again a recipe comes along that makes you wonder if this is as good as it will ever get. Tartine Bakery’s brownie recipe has surpassed every brownie that I have ever consumed and has earned the title of most amazing brownie ever. Ever.
I received an S.O.S. text over Christmas break from a dear friend looking for the perfect brownie recipe. If we were going to be completely honest, and I was, I almost never bake brownies from scratch. I adore the Ghirardelli boxed mixes and had yet to find a recipe that could compare. Mom and I flipped through some of her cookbooks and found one from Tartine that looked like a winner. I sent a snapshot with a disclaimer that I hadn’t made it myself, but that you couldn’t go wrong with something from Tartine Bakery. Said friend was generous enough to share one of the last brownies with me at dinner a few days later and my life may never be the same.
This brownie is dense yet not heavy, fudgy yet not too sweet and absolutely delicious. I can honestly say that it beats my beloved box mix and is totally worth getting the stand mixer out and making a mess over. I won’t pretend that I won’t use the box mix for everyday brownie cravings, but I can guarantee that this recipe will become the standard for special occasions. This batch was baked extra special and has been delicately packaged to nourish the wedding party of a dear friend this weekend. I’m on my way to Texas to celebrate love, laughter and Tex Mex!
- ¾ cup unsalted butter
- 1 pound bittersweet chocolate, coarsely chopped
- 5 large eggs
- 2 cups firmly packed light brown sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¼ cup + 2 tablespoons all-purpose flour
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13 inch baking pan with either butter or parchment paper.
- Melt butter in a small saucepan over medium heat. Remove from heat, add chocolate and let sit for two minutes. Stir chocolate and butter mixture until smooth. Set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, brown sugar, salt and vanilla extract on high for 5 minutes until thick and pale. Mixture should fall from the whisk in a thick ribbon and dissolve back into the surface slowly.
- Using a large rubber spatula, fold cooled chocolate into egg mixture until fully combined.
- Gradually fold in flour, mixing until just combined. Avoid over mixing so that the batter remains thick and fluffily.
- Immediately pour batter into prepared baking dish and bake for 25 minutes until the top begins to crack and there is just a slight wiggle left to the batter.
- Allow to cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.