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Recipe: Alice Medrich's New Classic Brownies

Desserts - Cookies, Brownies, Bars
NEW CLASSIC BROWNIES

1/2 cup (1 stick) butter
4 ounces unsweetened chocolate
1 1/4 cups granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup chopped toasted walnuts or pecans (optional)

Preheat oven to 400 degrees F. Line an 8-inch-square metal baking pan with aluminum foil or parchment paper, covering the bottom of the pan and all four sides. (Do not use a glass pan, which could break during the cooling process.)

Melt butter and chocolate in the top of a double boiler or in a bowl placed above simmering water. Stir to combine.

With a wooden spoon or heavy spatula, mix in sugar, vanilla and salt. Stir in eggs, one at a time. Mix in flour. Stir for at least a minute, until batter is smooth and begins to pull away from the sides of the bowl. Stir in nuts.

Bake for 20 minutes or until brownies begin to pull away from the sides of the pan.

Shortly before the brownies are done, prepare an ice bath for cooling. Half-fill a roaster pan or a larger baking pan with cold water and ice cubes. When you remove the pan of brownies from the oven, transfer directly to the ice bath. Be careful to not get water on the brownies.

When brownies have cooled completely, remove from the ice bath. Invert brownies onto a plate, lift off the pan, then invert brownies again onto a cutting board; cut into squares.

Makes 16 brownies
Adapted from source: Alice Medrich's Cookies and Brownies by Alice Medrich
MsgID: 0223719
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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