In order to achieve the crackled top and fudgy texture of classic brownies, this batter must be beaten by hand until it pulls from the sides of the bowl. This sounds like a task, but it’s not; there’s something homey and satisfying about stirring this thick, glossy batter yourself.
|6||Tbsp. (3 ounces) unsalted butter, cut into cubes, plus more for the pan|
|8||oz. 70-percent bittersweet chocolate|
|¾||cup plus 2 tablespoons granulated sugar|
|⅓||cup all-purpose flour|
|½||cup toasted walnut halves (optional)|
This content is from the book The Essence of Chocolate by John Scharffenberger and Robert Steinberg.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry