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
- 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.