Brownies

This recipe is adapted from a now-shuttered culinary school in San Francisco called Tante Marie. My good friend Chris attended the school when we were in our twenties and living in the city by the bay. Chris came home from school one day a little teary-eyed and raved to me about these brownies. We were both forever changed by them. There just isn’t a more magical brownie experience as far as I'm concerned, and I hope you agree. 


WHAT YOU'LL NEED


1 lb. (4 sticks) unsalted butter

1 lb. semisweet chocolate, cut into 1/4-inch pieces

8 large eggs

½ teaspoon salt

2 cups granulated sugar

2 cups dark brown sugar, firmly packed

1 tablespoon vanilla extract

2 cups all-purpose flour*


WHAT YOU'LL DO


Set rack in middle of oven and preheat to 350º.


Bring a pot of water to a boil, then remove from heat and place a heat-proof bowl on top. Break up 4 sticks butter and all the chocolate into the bowl. Stir occasionally until melted and combined, then remove the bowl from pot and set aside to cool.


In another bowl, whisk together 8 large eggs, 1/2 teaspoon salt, 2 cups of brown sugar, 2 cups of granulated sugar, and 1 tablespoon of vanilla.


Stir cooled chocolate butter into egg mixture, then fold in 2 cups of flour. Mix it all together now! (She should be inappropriately THICK.)


Grab a rimmed 12x18" sheet pan. Two 13x9" pans could also work. Butter her up and line with parchment. (Trust me, you need the extra help getting these out of the pan. Don't skip this step). Spread batter evenly into pan.


Bake in preheated oven for one hour. Look for a shiny top and moderately firm batter. Let cool completely on a rack.


Once cooled, use parchment to move brownies to a cutting board. Cut off edges all around, then eat edges immediately. Cut the rest of the brownies into gorgeous thick and chewy squares and CRY.


Put brownies in an airtight container or wrap in plastic wrap and store room temperature. Enjoy!


Recipe can be halved. 


*Gluten free All Purpose 1:1 flour can be used.


Make it with me step-by-step below!



LET'S DO THIS ONE STEP AT A TIME:

Gang's all here!

1. Bring a pot of water to a boil.

2. Remove pot from heat and place a heat-proof bowl on top. Break up 4 sticks of butter and pound of chocolate into the bowl.

Here's a side view of what is happening!

3. Stir occasionally until melted and combined.

4. Once combined, remove bowl from pot and set aside to cool.

5. In another bowl, whisk 8 eggs.

6. Add ½ teaspoon salt.

7. Add 2 cups granulated sugar and 2 cups dark brown sugar.

8. Add 1 tablespoon vanilla extract.

9. Whisk until combined.

There she is.

Grab your two bowls.

10. Stir cooled chocolate butter into egg mixture until combined.

11. Add 2 cups flour.

13. Fold in flour gently, then mix it all up.

She should be inappropriately THICK.

Grab a rimmed 12x18" sheet pan. Two 13x9" pans could also work.

14. Butter her up!

15. Line with parchment. Trust me—you need the extra help getting these out of the pan.

16. Pour batter into the pan.

17. Spread batter evenly into pan. Bake in 350º oven for one hour.

Look for a shiny top and moderately firm batter.

18. Let cool completely on a rack.

There she is, cooled completely on a rack.

19. Once cooled, use parchment to move brownies to a cutting board. Cut off edges all around and eat them immediately. Cut into gorgeous thick and chewy squares.

20. Pour yourself a glass of milk and enjoy the best brownie experience known to (wo)man.

Put brownies in an airtight container or wrap in plastic wrap and store room temperature.


Enjoy!