I absolutely adore Tartine. Ever since I got their cookbook the flaky pie crust has become a standard in my house hold – I even went out and got a food processor JUST to make pie crust. I’m insane, but you knew that.
What were we talking about? Oh! BROWNIES. I blame Jeannette for the recent craving. So, I started flipping through my cookbook and found what has to be the most intense chocolate experience ever. I’m dead serious. Make sure you eat these warmed up topped with ice cream or a big glass of milk. INSTENSE LIKE WHOA.
- 6 oz unsalted butter
- 1 pound bittersweet chocolate
- 5 eggs
- 2c brown sugar
- 1/2tsp salt
- 1tsp vanilla extract
- 4 1/2 oz of sifted AP flour
- 3/4c of chocolate chips or nuts (optional)
- Preheat the oven to 350 degrees
- Melt butter over low heat
- Remove from heat and add chocolate, stir to coat all the chocolate in the melted butter. Let sit for 5 minutes then stir until all the chunks of chocolate have melted.
- Place eggs, brown sugar, salt, and vanilla extract into a stand mixer or a medium mixing bowl and mix on high for 5 minutes so that the sugar dissolves and the eggs become aerated.
- Gently fold in the chocolate butter mixture with a spatula
- Fold in the flour in 3 batches
- If you’d like to add nuts or chocolate chips, do so at this time
- Pour the brownie mix into a greased 9×13 baking dish
- Bake for 25 minutes. Move to a cooling rack and once they’ve cooled significantly, cut and serve