I’ve already given you my signature brownie recipe, which will always be my favorite. But a few months back I found the Tartine cookbook in the office at work and I had to try their version out. Tartine Bakery, for those of you not from the Bay Area, is this great little place near San Francisco’s Dolores Park – one of those trendy bakeries that always has a line out the door. I’ve never actually had the brownies there, mostly because I always fill up on their amazing grilled cheese sandwiches instead, but when I saw the recipe I had to try them out.
And they don’t disappoint. Sweet, rich, fudgy – a definite contender for my favorite recipe. The only downside is that they take longer – I’m a big fan of the one-bowl brownie, and these are a little more involved. The same number of ingredients, but two bowls and a hand-mixer instead of one bowl and a wooden spoon. But if you don’t mind taking a few extra minutes, you need these in your life.
And of course, because I can’t ever just make brownies, I spiced these up with some smoked paprika, cinnamon, and cardamom, giving them just a bit of a kick and a nice hint of smokiness. I got the idea from Smitten Kitchen, who apparently got it from Baked. Yum.
Slightly Spicy Tartine Brownies
(Adapted from Tartine.)
170 grams (3/4 cup) unsalted butter
455 grams (1 pound) bittersweet chocolate, coarsely chopped
5 large eggs
395 grams (2 cups) light brown sugar, lightly packed
1/2 teaspoon salt
1 teaspoon vanilla extract
130 grams (1 cup minus 2 tablespoons) all-purpose flour
1 teaspoon smoked paprika
3/4 teaspoon cinnamon
1/4 teaspoon cardamom
1. Preheat the oven to 175 degrees Celsius (350 Fahrenheit). Butter a 9×13 pan. Line the pan with baking parchment, then butter the parchment.
2. Melt the butter and chocolate together. You can do this a couple different ways: the recipe calls for melting the butter completely, in the microwave or on the stove, and adding the chocolate, letting the heat of the butter melt the chocolate. I just put everything in a double-boiler and stirred until it was done. Set the mixture aside to cool completely.
3. Add eggs, sugar, salt, and vanilla to a medium mixing bowl. Beat together on high speed for about 5 minutes, until the batter falls from the mixer in thick ribbons. Using a rubber spatula, gently fold in the chocolate mixture. This may take a while, but try to be patient to avoid overmixing.
4. Sift the flour and spices over the mixture. Fold in until just combined, then pour the mixture into the prepared pan. Smooth the top and bake for about 25 minutes, until the center is set and the surface is slightly cracked. Let cool completely before trying to cut.