super fudgy brownies

February 13, 2014 // 8 Comments »

Tartine Bakery inspired 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.

Tartine Bakery inspired Super Fudgy Brownies

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!

SUPER FUDGY BROWNIES
 
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INGREDIENTS
  • 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
PREPARATION
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13 inch baking pan with either butter or parchment paper.
  2. 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.
  3. 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.
  4. Using a large rubber spatula, fold cooled chocolate into egg mixture until fully combined.
  5. Gradually fold in flour, mixing until just combined. Avoid over mixing so that the batter remains thick and fluffily.
  6. 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.
  7. Allow to cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.
NOTES
From the Tartine cookbook.

Tartine Bakery inspired Super Fudgy Brownies

by Kimberly Ann // bake, brownies, mother's day, pastry, valentine's day
8 Comments »