From “Ready for Dessert” by David Lebovitz
- 85 g (3 oz/6T) unsalted or salted butter, cut into pieces
- 225g (8oz) bittersweet or semisweet chocolate, chopped
- 150g (3/4 C) sugar
- 1 t vanilla extract
- 2 large eggs, room temp
- 34g (1/4 C) AP flour
- 1 C (135g) walnuts, almonds, hazelnuts or pecans, toasted and coarsely chopped (optional)
tools:
- sifter
- double broiler
- metal bowl
- 9″ pan
- parchment paper
- Take out eggs to get to room temp.
- preheat oven to 350°F
- Line the inside of a 9″ square pan with parchment paper.
- Put butter in bowl and melt
- Melt chocolate with butter
- Take bowl off heat
- Stir in vanilla
- Stir in sugar until combined
- Beat eggs in one at a time
- Add flour a bit at a time until together
- Stir energetically for 1 minute (David is very specific about this, “a life changing minute”). The batter must be smooth and silky, no graniness.
- Stir in nuts.
- Put in baking pan.
- Bake 30 min, until almost set. Michelle says that she doesn’t even bother checking at the 25 min mark, since it always takes 30 min.
public link: http://leitesculinaria.com/36645/recipes-brownies.html
Goes well with candied cherry sauce.