Robert’s Absolute Best Brownies
I have a blanket mistrust of any recipe with a superlative in the title. “The ultimate” or “the world’s finest” always makes me raise an eyebrow. But how else can I describe these brownines? I’ve made a lot of brownies in my life, and these really are the best. I learned to make them from the late Robert Steinberg, who changed the world of American chocolate when he cofounded Scharffen Berger chocolate. Part of Robert’s unique charm was that he was quick to argue, but I learned that like most people who hold strong opinions (at least food-wise), they’re invariably right when you taste the results. He adapted his recipe from one by cookbook author Maida Heatter. The first time I made these brownies, they were a dry, crumbly disaster. Still unconvinced that they were worthy of their accolades, I listened carefully as he walked me through the steps. When he asked if I had stirred the batter vigorously for 1 full minute, I stammered and then finally admitted that I cut that step short. “Aha!” he said. So I made them again, and discovered that was one life-changing minute.
Recipe information
Yield
makes 9 to 12 brownies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Line the inside of a 9-inch (23-cm) square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan. Or, use one large sheet of extrawide foil or parchment paper. Lightly grease the foil or parchment with butter or nonstick cooking spray.
Step 2
In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined. Beat in the eggs one at a time. Add the flour and stir energetically for 1 full minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. Stir in the chopped nuts.
Step 3
Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Don’t overbake.
Step 4
Let cool completely in the pan before lifting out the foil or parchment to remove the brownies.
Storage
Step 5
These brownies will keep well for up to 4 days and can be frozen for 1 month.
Variation
Step 6
This recipe takes well to mix-ins. I’ll sometimes add 1/3 cup (45 g) chopped dried cherries or 1/3 cup (45 g) cocoa nibs to the batter.
Step 7
To make MINTY BROWNIES, crush the contents of one 50-g tin of peppermint Altoids in a sturdy plastic bag. Add the crushed mints to the brownies along with the nuts (or omit the nuts). If you like very minty brownies, add 1/2 teaspoon mint extract along with the crushed mints.
tip
Step 8
To cut brownies perfectly, remove them from the pan, peel away the foil or parchment, and set them on a cutting board. Use a long serrated bread knife, dipping the blade in very hot water and wiping it on a paper towel between each slice. Trim off the edges of the brownies with long, slicing strokes, then, use the same motion to cut the brownies into squares or rectangles.
Step 9
For positively picture-perfect brownies with neat, clean edges, freeze the brownies in the pan before cutting.
