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Tartine bakery brownies
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If fudge, flour, and butter had a lovechild, it would be these Tartine Bakery Brownies. Also two brownie recipes in a row, I ain’t mad aboudit.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40mins
- Yield: 9 large brownies
- Category: desserts
- Method: baked
- Cuisine: american
Tartine bakery brownies
If chocolate, butter and flour had a baby, you’d get these insanely fudgy tartine bakery brownies. Made with a full pound of chocolate (heck yes), you’ll be in heaven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40mins
- Yield: 9 large brownies
- Category: desserts
- Method: baked
- Cuisine: american
Ingredients
- 3/4 cup unsalted butter
- 1 pound bittersweet chocolate, coarsely chopped
- 1 cup minus 2 tablespoons all purpose flour
- 5 large eggs
- 2 cups light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9″x13″ glass baking dish with parchment.
- In a small saucepan, melt the butter over low heat. Remove from the heat and stir in the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted. Set aside to cool.
- Sift the flour into a small mixing bowl. Set aside. In a medium mixing bowl, combine the eggs, sugar, salt, and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 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 that’s 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 touch, about 25 minutes. Let cool completely on a wire rack.
- Using a sharp knife, cut into 12 squares, or size desired. The brownies will keep in an airtight container in a cool place for up to 1 week.
Recipe from Tartine
These were amazing brownies and so easy to make! They were a hit!
I’ve been looking for a recipe like this. I think using real chocolate instead of cocoa powder makes a huge difference in the deep, complex flavor. The texture is to die for. As with all brownies, don’t overbake!!!!! We made some chocolate frosting and tried some with and some without. We like it with frosting.
I can’t wait to try this recipe. I love trying out new recipes and seeing the delight on family and friends faces. I was brought up to believe that cooking was an expression of love. Wish more people felt that way.