Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
John Scharffenberger steps into studio to discuss a new book from the Scharffenberger team, The Essence of Chocolate. He first shared this recipe for Robert’s Favorite Fudgy Brownies on December 9, 2006.
Keep reading for the full recipe…
Robert’s Favorite Fudgy Brownies
Makes sixteen 2-inch brownies
Our chocolatier, Robert Steinberg, enjoys making these dense brownies. (Adapted from “Barron’s brownies”: Maida Heatter’s Great American Desserts. Knopf, 1985)
8 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate, chopped
6 tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 scant cup granulated sugar
2 large eggs
1/4 cup all-purpose flour, sifted
1/2 to 1 cup walnut halves or pieces
Adjust a rack 1/3 up from bottom of the oven and preheat to 325 F.
Butter or line with parchment paper an 8-inch square cake pan and set aside.
Heat the chocolate and butter in the top of a 2 1/2 to 3-quart double boiler or water bath. Stir occasionally until melted. If necessary, whisk to smooth. Remove from heat, stir in the salt, vanilla, and sugar. Add the eggs one at a time, stirring after each addition until incorporated.
Add the flour and stir briskly for about a minute until the mixture is smooth and shiny and comes away from the side of the pot. Stir in the nuts. Turn the mixture into the pan and smooth the top.
Bake for 35-40 minutes or until a toothpick inserted gently into the center comes out moist, but free of batter.
Remove from the oven. Cool on a rack. Serve warm or at room temperature.