New Classic Brownies

Here’s a little fun fact for you – these brownies, from Alice Medrich, were the very first recipe posted on my other blog back in April of ’08.

I had raided the kids Easter candy, and wanted to try Alice’s method of baking the brownies at a high temperature, then putting the pan in ice water for a rapid cool down.

As evidenced from the not-so-great-photo, you can tell my food photography skills were in need of improvement.


The brownies, however, were terrific. The unusual cooking method produces a nice fudgy brownie, without overly crisp edges and undercooked middle.

Just make sure you use a metal baking pan, unless you like glass shards mixed with your brownies.

New Classic Brownies – adapted from Alice Medrich

8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
2/3 cup chopped peppermint patties

1. Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
2. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add chopped candy. Scrape batter into prepared pan and bake 20 minutes.
3. Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
Yield: 16 brownies


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