BROWNIES
This recipe is pretty much straight out of Ruth Reichl’s wonderful memoir “Tender at the Bone”
makes 12 good size brownies
2/3 cup unsalted butter
5 ounces good quality unsweetened baking chocolate
1 t vanilla extract
4 eggs
1/2 t salt
2 cups sugar
1 cup flour
3/4 cups chopped walnuts or pecans (optional)
Preheat oven to 400 degrees. Butter and flour an 8 inch square baking pan.
Melt chocolate and butter in a pan on very low heat or in a double boiler. Add the vanilla when melted. Set aside
Beat eggs and salt in an electric mixer. Add sugar and beat at high speed for about 3 -5 minutes or until quite white.
Add chocolate and butter and beat on low speed - just until mixed. Add flour and combine quickly- until there are no white streaks remaining.
Pour batter into baking pan. Turn oven down to 350 degrees and bake for 40-45 minutes. Do not over-bake - as these brownies are on the fudgy side.
Let cool completely before cutting. back to home