Tartine Brownies

By Stef -

Oh my, these were wonderful. These are gooey and fudgy and marvelous. I will never try another brownie recipe again because these were simply the best. When I made them the first time I cut down the sugar to 1 1/4, but it worked because I served them with ice cream. If these aren't being served with ice cream, 1 1/2 C works great. These came from my Tartine Bakery cookbook, obviously, because everything in the book is culinary gold. These get a 10.

  • 3/4 cup butter
  • 1 pound bittersweet chocolate, coarsely chopped
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 5 large eggs
  • 2 cups brown sugar I use anywhere from 1 1/4 C.- 1 1/2 C. 
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups nuts, optional for topping

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