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New Classic Brownies

5.0(1561)

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.

by Julia Moskin·published 2015-02-06

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AmericanSnack, Dessert

Servings

16 brownies

Total time

40 min

Calories / serving

212 kcal

Ingredients (8)

serves

8 tablespoons unsalted butterbutter
4 ounces unsweetened chocolate
1 1/4 cups sugarsugar
1 teaspoon vanilla extractvanilla-extract
1/4 teaspoon saltsalt
2 eggsegg
1/2 cup all-purpose flourflour
2/3 cup lightly toasted walnuts or pecans (optional)walnut

Instructions (3 steps)

01Preheat 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.
02Stir 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.
03Meanwhile, 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.

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