Rose Levy Beranbaum's Best Bittersweet Brownies Recipe

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0 votes | 6755 views
Servings: 12

Ingredients

Cost per serving $0.51 view details
  • 4 ounce European bittersweet chocolate, finely minced
  • 8 Tbsp. Unsalted butter, cut into pcs (1 stick)
  • 1/2 c. Granulated sugar
  • 2 lrg Large eggs, room temperature
  • 1/2 tsp Vanilla extract
  • 1/4 c. All-purpose flour
  • 1 pch Salt
  • 2 ounce Peans, coarsely minced (about 1/2 c.)

Directions

  1. "Pure, moist, and intensely bittersweet" [This is super, like a chocolate bar.] From Best-Ever Brownies by Rick Rodgers and Joan Steuer
  2. Position a rack in the center of the oven and preheat to 350 degrees. Line the bottom of an 8-inch baking pan with wax paper. Lightly butter and flour the inside of the pan, tapping out excess flour.
  3. In the top part of a double boiler, over warm, not simmering water, heat chocolate and butter, stirring often, till smooth. Remove from heat and let stand 10 min, till tepid. Whisk in sugar. One at a time, whisk in Large eggs, then vanilla. Using a wooden spoon, stir in flour and salt, just till blended. Stir in pecans.
  4. Spread batter proportionately into prepared pan and bake 20 to 25 min, till a toothpick inserted 1 inch from the side of the pan comes out with a moist crumb. (The center will appear quite wet.) Cold for 20 min on a wire rack. Run a knife around the inside edge of the pan to release the brownie from sides, and invert brownie onto a lightly buttered baking sheet.
  5. Carefully peel off wax paper, invert again onto wire cake rack, and cold completely. Using a sharp knife, cut into 16 squares. Wrap each brownie tightly in plastic wrap.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 38g
Recipe makes 12 servings
Calories 131  
Calories from Fat 78 60%
Total Fat 8.8g 11%
Saturated Fat 5.19g 21%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 40mg 2%
Potassium 39mg 1%
Total Carbs 10.41g 3%
Dietary Fiber 0.1g 0%
Sugars 8.42g 6%
Protein 2.9g 5%
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