Ruth Reichl's "A Better Brownie"
  • ⅔ cup (5 ounces) unsalted high-fat butter (like European or European-style butters)
  • 5 ounces unsweetened excellent chocolate
  • 2 cups sugar
  • 2 teaspoons best-quality vanilla extract
  • 4 farm fresh organic eggs (Jane note: my eggs were not farm fresh, everything was fine!)
  • ½ teaspoon sea salt
  • 1 cup all-purpose white flour, sifted (Jane note: I just now realized I forgot to sift the flour - whoops!)
  1. Butter a 9x9 square pan and line the bottom with parchment paper. Butter the bottom again and lightly dust the pan with cocoa powder.
  2. Preheat the oven to 400 degrees.
  3. Melt the chocolate and the butter in a small saucepan over low heat, stirring constantly until the mixture is smooth and glossy. Remove from heat and stir in the vanilla.
  4. Beat the eggs and salt in a stand mixer. Add the sugar and beat on high for about 10 minutes, until the mixture has turned quite white. Add the chocolate mixture to the eggs, beating on low until just mixed.
  5. Gently stir in the flour until it just disappears.
  6. Pour the batter into the prepared pan, place in the middle of the oven and immediately turn the temperature down to 350 degrees. Bake for 40 minutes; the brownies will be quite fudgy and a toothpick should come out not quite clean. Cool on a rack.
  7. Invert the pan, remove the parchment paper and invert again onto a cutting surface. Cut into squares.
Recipe by This Week for Dinner at