I just made this recipe and it is just what a brownie should be like. Super chocolatey, wonderful thin crust on the top and so fudgy. As you can see there is a wonderful chewy crust on the edge which is my favourite part of the brownie. This one is going to be hard to beat. Thank you Tartine!
Ingredients
170g (3/4 cup) Unsalted butter
450g Bittersweet chocolate, coarsely chopped
130g (1 cup) All-purpose flour
5 Large Eggs
400g (2 1/4 cups) light brown sugar
1 tsp Vanilla extract
1/2 tsp Salt
200g (2 cups) Walnuts or Pecan, roughly chopped
Instructions
Adapted from Tartine recipe book
Preheat oven to 180c (350f). Spray cake tin and line with baking paper.
In small saucepan, melt the butter over low heat. Remove and add the chocolate to melt. Stir occasionally with a rubber spatula. You may be required to place it back on a very low heat to complete the melting process. Otherwise put both butter and chocolate in a double boiler and melt.
Sift the flour into a small mixing bowl. Set aside.
In mixing bowl add eggs, sugar, vanilla, and salt. Using a stand mixer fitted with whisk attachment, beat on high speed until the mixture thickens and becomes pale in colour and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface (about 4 min).
With a rubber spatula, fold the cooled chocolate into the egg mixture. Add flour and fold in quickly but gently until just incorporated.
Pour the batter into the prepared dish and smooth top with spatula. If you’re using nuts, evenly distribute across the batter. Bake until the top looks slightly cracked and feels soft to the touch. About 25 min.
Let cool completely on a wire rack.
Notes
When comparing recipes you will see most have the same ingredients with slightly different proportions. There are two other I will be trying. The one is using cocoa powder instead of bittersweet (https://cafedelites.com/worlds-best-fudgiest-brownies/#wprm-recipe-container-48971) and the other uses unsweetened chocolate (https://smittenkitchen.com/2012/08/my-favorite-brownies/). Once I've made those I will make my personal decision on which is my favourite.
Comparisons
Ingredients
Pan
Unsalted butter
Vegetable Oil
Bittersweet chocolate
Unsweetened chocolate
All purpose flour
Large Eggs
Light brown sugar
Granulated sugar
Dark brown sugar
Vanilla Extract
Salt
Walnuts or Pecans
Ferrandi
7×7 inch
100g
–
120g
–
40g
2 (100g)
–
60g
–
–
–
30g
Smitten Kitchen
8×8 inch
115g
–
–
85g
85g
2
–
265g
–
1 tsp
1/4 tsp
–
Nick Malgieri
9×13 inch
227g
–
226g
–
128g
4
–
200g
200g
2 tsp
1/2 tsp
–
Tartine
9×13 inch
170g
–
450g
–
130g
5
400g
–
–
1 tsp
1/2 tsp
200g
Basic method
- Melt butter, remove from heat add chocolate. Set aside to cool or; melt butter and chocolate in double boiler until mostly melted
- Sift dry ingredients
- Combine eggs, vanilla, sugar salt. Beat for 5 min until mix thickens and is pale in colour.
- Fold in cooled chocolate mix
- Fold in sifted dry ingredients