Sunday, February 3, 2008
I have finally located this missing recipe! It was first published by Paula Peck in her classic book The Art of Baking (1961). To me, these produce a classic brownie with a bit of the continental flair since it relies on eggs instead of baking powder for leavening. This recipe uses squares of unsweetened baker’s chocolate.
6 oz plain/bittersweet chocolate (6 squares)
12 oz butter (1 ½ sticks)
3 cups sugar
2 teaspoons vanilla extract
1 ½ cups plain/all-purpose flour
½ teaspoon salt
1. Preheat the oven to 325 degrees F. Grease and line the bottom of an 11″x16″ cake pan.
2. Melt the chocolate and butter in a double boiler or bowl set over a saucepan of barely simmering water. Set aside to cool slightly.
3. Whisk the eggs and sugar together until fluffy. Don’t overbeat the mixture as this will cause the brownies to be dry and crumbly. Add the vanilla, then stir in the melted butter and chocolate.
4. Fold the flour and salt gently into the mixture until combined.
5. Pour into the prepared pan and bake for about 25 minutes, or until the top looks dry.
6. Cool in the pan on a wire rack before cutting into squares or bars.
NOTE: If you want to use a standard 13 x 9 x 2" pan, increase the cooking time to 40 minutes.