HappyTummy              

Of all the things I’ve baked in my life (which is a lot), I’ve never, ever baked brownies from scratch. That mostly has to do with the fact that brownies aren’t on the top of my list (Sacrilege? Naw, I prefer a cookie to a brownie any day). But after my sister sent me some to-die-for Fat Witch brownies over the summer, I had been thinking about making some myself.

Alice Medrich’s Pure Dessert is always calling my name. Other than Dorie Greenspan’s Baking, it is probably my favorite dessert cookbook of all time. Alice’s New Bittersweet Brownies seemed like the just the brownie I was looking for… and I was right. Crusty and crackly on top; rich, dense and fudgy in the middle…these brownies are the kind you simply must have with a cold glass of milk, and I don’t mean the skim variety.

The key, key, key thing with these brownies is to use the best chocolate you can find. Think Scharffen Berger (which is what I used), Valrhona, Guittard, Callebaut. And please, they’re called “bittersweet” brownies for a reason–if you don’t have 70% bittersweet chocolate–or higher–don’t make the brownies until you do. The bitter notes of the chocolate really make the brownies special.

Recipe: New Bittersweet Brownies
From Pure Dessert by Alice Medrich

• 8 ounces 70% bittersweet chocolate, coarsely chopped
• 6 tablespoons unsalted butter, cut into several pieces
• 3 large eggs
• 1 cup sugar
• Scant 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/3 cup plus 1 tablespoon (1.2 ounces) all-purpose flour

Position a rack in the lower third of the oven and preheat to 350˚F. Line bottom and sides of 8-inch square baking pan with foil.

Place chocolate and butter in heatproof bowl and set in wide skillet of almost-simmering water. Stir frequently until mixture is melted and smooth and quite warm. Remove from the pan and set aside.

In a medium bowl, beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.

Scrape the batter into the lined pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.

Invert the brownies on rack and peel off the foil. Turn right side up on cutting board and cut into sixteen 2-inch squares.