As promised, I made Ruth Reichl’s Artpark Brownies this week. They were ah-mazing! Seriously, I know that I constantly rave about how good these desserts are (I mean sugar and chocolate, how could it be bad?) but really, these brownies are fantastic! They are moist with a crackly top. I had never made brownies with this method before, there are no chemical leaveners (aka. baking soda/powder) but you beat the eggs for a long time which has the same effect.
Gather all of the ingredients.
Preheat oven to 400 degrees F.
Melt 2/3 cup butter and 5 ounces of unsweetened chocolate (use good quality chocolate, I chose Ghirardelli) over a double boiler. Translation: bring a pot of water to a boil and place your metal or glass bowl on top of the water and reduce to a simmer. This will help prevent your chocolate from burning.
Once melted, add in 2 teaspoons of vanilla and set aside.
Beat 4 eggs and 1/2 teaspoon of salt in electric mixer.
Add in 2 cups of sugar and beat on high speed for 10 minutes, mixture will become a very light yellow color and thick.
Add the melted chocolate/butter mixture, beat on low speed until just combined.
Add 1 cup of sifted flour and beat on low speed until just combined.
Pour batter in a 9 inch square baking pan that has been buttered and floured (to prevent sticking).
Place pan in oven and immediately turn oven to 350 degrees F. Bake for 40 minutes. The toothpick test will not work for this batter, they will be very fudgy.
For a printer-friendly version of this recipe click here: Ruth Reichl’s Artpark Brownies.htm
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