Preheat the oven to 350 degrees. Butter a 9x13 inch pan. In a small
saucepan, melt the butter over low heat. remove from the heat and
add chocolate. If the heat from the butter does not fully melt the
chocolate, put pan back on heat for 10 seconds and stir until
melted. Set aside to cool.
Sift the flour into a small bowl. Set aside. Ina medium mixing bowl,
combine the eggs, sugar, salt and vanilla. Using a mixer fitted with
the whisk attachment, beat on high until thickens and becomes pale
in color and falls from beater in a wide ribbon that folds back on
itself and slowly dissolves on the surface, 4-5 minutes. Using a
rubber spatula, fold the cooled chocolate into the egg mixture. Add
the flour and fold it in quickly but gently with the rubber spatula so
that you don't deflate the air thats been incorporated into the eggs.
Pour the batter into the prepared dish and smooth the top with a
spatula. If you are using nuts, evenly distribute them across the
batter. Bake until the top looks slightly cracked and feels soft to the
tough, about 25 in. Let oil completely on a wire rack. Using a sharp
knife, cut into squares. The brownies can keep in an airtight
container for up to 1 week.
Originally Submitted
4/7/2015
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