Tartine bakery brownies

Brownies
November 21, 2013
Brownies
November 21, 2013

Tartine bakery brownies

  If fudge, flour, and butter had a lovechild, it would be these Tartine Bakery Brownies.  Also two brownie recipes

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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.

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Tartine bakery brownies

5 from 1 reviews

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.

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.

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 9 large brownies 1x
  • Category: desserts
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 9 large brownies 1x
  • Category: desserts
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 9 large brownies 1x
  • 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

  1. Preheat the oven to 350°F. Line a 9″x13″ glass baking dish with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Keywords: fudgy, decadent, chocolatey, cocoa, fudge, double chocolate

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  1. 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.

  2. Hi Sarah, I just made these brownies and they taste amazing! I baked them for almost 30 minutes and they are still really moist in the middle. Is that how they are supposed to be?
    Thanks for any input about the texture and knowing when they are done!
    Leah

    • Hi Leah! Yes, mine were VERY moist in the middle. However, especially because of the summer months and all the humidity in the air, they may have needed slightly more time. If they’re fudge textured- hard when cooled- then they should be great. If they’re still gooey when cooled, a few more minutes in the oven would’ve been better. My go-to trick for brownies is to stick a butter knife in the center of the pan. If it comes out clean or just moist, the brownies are done! Hope all this helps and happy baking!!

      • Love these so much!
        We’re currently away from home taking care of my mom and are away from our Tartine Recipe Book. Super glad to find it here. I’ll try your butter knife technique next time I make these as I’ve always wondered if they’re done or not. We find we have to cool them for an hour on the counter, plus like three hours in the fridge before we can cut them usually.

  3. See, something doesn’t add up with your blog. I see these outrageously divine recipes and I expect a lovely, 200 pound middle-aged mom of five, and then I click on the About section and there you are, looking like a swimwear model… HOW YOU DO DAT SARAH.

    But seriously; subscribing to your blog was the best idea in my history of baking and the worst idea in my history of looking good naked. Then again, who needs abs when you can have brownies? Keep it up girl, you’re killer!

    • Hahaha, thank you so much Nathalie! It’s all about balance 🙂 And by that I mean kale and brownies…
      So happy you’ve subscribed! May I suggest the white chocolate ginger oatmeal cookies, the 30 minutes chocolate cake for two, and the kiwi lime sorbet? Keep me posted on what you make!

      • Sarah, I’m a heterosexual 22 year-old girl but I might possibly be just a teeny tiny bit in love with you, and I wish we were best friends because I truly believe you are my soulmate. So here’s the update: I’ve made your white chocolate cranberry loaf, ginger oatmeal white chocolate cookies, Copycat Levain Bakery cookies, Katharine Canfield cookies, best coconut cake (because first recipe) and your parmesan pesto bread cause I figured I should make something savory for the record. AND THEN I made your white chocolate brownies and your chocolate chip cookie brownies and ever since that fatal moment, I can’t make anything else. I’ve made the chocolate chip brownies seven times since (quite a few of my friends are going through break-ups). I can’t make the white chocolate brownies anymore because I always end up eating half the pan. With a spoon.
        Girl, I am obsessed with every single recipe you post. You’re an absolute rockstar. And if you ever feel like coming to Switzerland, you better come stay with me.