New Classic Brownies

New Classic Brownies

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.

40 mins total time

10 mins active time


Makes 16



  • 8 tbsp unsalted butter
  • 4 oz unsweetened chocolate
  • 1¼ cups white sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ¼ tsp salt
  • ½ cup all-purpose flour
  • ⅔ cup lightly toasted walnuts or pecans



  • 1Insert wire rack into position 7 and set oven to 400°F Bake. While the oven heats, continue to the next step.
  • 2Line an 8-inch square metal baking pan with foil.
  • 3In 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.
  • 4Stir 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.
  • 5Scrape the batter into the prepared pan. Once the oven is preheated, place the pan in the oven and start the timer.
  • 6Check if it’s ready; if not, give it a bit more time.
  • 7While the brownies bake, 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 for about 10 minutes.
  • 8Lift out and cut into 1-inch squares or wrap in foil.