Sunday, May 29, 2011


Alice Medrich’s New Classic Brownies
recipe from Matt Bites
(visit Baked Bree for step by step photos!)
- makes one 8 inch square METAL* baking pan

1 stick of butter
4 ounces unsweetened or bittersweet chocolate
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
2/3 chopped nuts (I used pecans)

1. Preheat oven to 400F.
2. Line the metal baking pan with foil or parchment so that it comes up all four sides.
3. Over the double boiler, melt the chocolate and butter. Stir to mix.
4. With a spatula or wooden spoon, mix in the sugar, vanilla and salt.
5. Add the eggs one at a time. Make sure the first egg is completely incorporated before you add the second.
6. Mix in the flour. Stir for one minute. The mixture will be ready when it starts to pull from the sides of the bowl.
7. Stir in the chopped nuts.
8. Bake for 20 to 25 minutes or until the edges pull away from the pan.
**9. Before the brownies are ready to come out of the oven, fill a pan larger than the 8 inch pan with ice and cold water. Take the brownies from the oven and put them in this ice bath. Be careful not to splash. Let them cool completely.

10. Cut into squares and enjoy.

The ice bath is intriguing. Not sure if it makes any difference if I hadn't go through that step.

The brownies were just alright to me. Nothing out of the ordinary. I think I prefer brownies mix over these. These were missing the crunchy crust I especially like. :X

Would I try making these again? Probably not.

Taste: 3 stars out of 5
Texture: 2.5 stars out of 5