Servings: 16 brownies
Preheat: 400
Prep Time:
Source: https://cooking.nytimes.com/recipes/1017218-new-classic-brownies?smid=ck-recipe-iOS-share
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)
Directions:
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.