I was itching to try another recipe from the Tartine’s cookbook after that Banana Cream Pie with the Caramel and Chocolate. And when i came across Amanda of Fake Ginger‘s beautiful picture on her version of the Tartine’s Brownies, i was sold.
This brownie is probably the epitome of a dense, fudgy brownie. And when it comes to brownie points, this would have scored a perfect 10.
I am not exactly sure how these brownies should turn out. I have heard of an altogether different result from the same recipe. But as far as mine was concerned, this brownie is not much of a looker. It has the surface of a dry, caked up mud, a piece of barren land, unfitting for any form of life.
And it handled very badly too. I mean with that scandalous amount of chocolate (a whole pound, no less!) one wouldn’t have expected anything less. There was even a disclaimer which goes “NOTE: The brownies are ready even when tester comes out wet.” on Divine Baking, another blog which also featured this recipe. Anyways, as predicted, these brownies baked up very soft and delicate, and you have to be painstakingly careful when handling them to make sure it stays intact and not fall apart. Oh, and really, a nerves of steel would come in handy.
But once all that pan to plate transfer is out of the way, do yourself a favour and cut yourself a slice after all that anxiety. You deserve it.
See what i mean? With that amount of flour, the brownies just wont bake up to something structually sound. Of course, it could have been me, being too impatient to let this brownies bake further, or cool some more. The brownie came out pretty much like a chocolate molten cake. No complaints there though.
And as for the appearance department, nothing a lil sprinkle of powdered sugar cant solve, especially if you put a lil’ heart to it!
3/4 cup butter
1 pound bittersweet chocolate, coarsely chopped
3/4 cup + 2 tablespoons all-purpose flour
5 large eggs
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.