“My brother and his wife are coming to town, can you make a pan of your brownies for dessert?”, asked my friend Val.
“I gave you the recipe last year.”
“I know, but they don’t taste the same when I make them.”
That’s because you have to follow the recipe. It is all about beating the eggs with the sugar for 10 minutes, you can’t cut it short. This recipe is from Tender at the Bone, by Ruth Reichl. I loved this book. It is a memoir of food memories with great recipes sprinkled throughout.
- 2/3 cup butter
- 5 ounces unsweetened chocolate (get the good stuff)
- 2 teaspoons vanilla
- 4 eggs
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup flour, sifted
- Preheat oven to 400°F
- Butter and flour a 9-inch square baking pan.
- Melt butter and chocolate in a double boiler over boiling water.
- Remove from heat and add vanilla.
- Beat eggs and salt in a mixer, add sugar at high speed and beat for 10 minutes until mixture looks white.
- Add chocolate/butter mixture to the eggs just until blended.
- Add flour and mix just until it is combined and you don’t see any white streaks.
- Pour in prepared pan and put in oven.
- Immediately reduce heat to 350°F and bake for 40 minutes.
- Prick with a toothpick to test for “doneness” it should NOT be quite clean when you pull the tooth pick out.
Try my recipe for Mexican Brownies, they are gluten free and equally as good.