West Tenth Street Brownies
This recipe got its name because I found it in Greenwich Village a few blocks from where I live. As I walked east on Tenth Street, I saw a yellowed index card lying on the sidewalk. When I picked it up I saw written in a spidery hand in blue fountain pen ink a recipe for "The Best Brownie's [sic] in the World." Well, I put it aside in a miscellaneous recipe file, and a few months later I tried it. They turned out to be sensational and certainly a contender for the title.
Makes one 9-x-13-x-2-inch pan, about twenty-four 2-inch brownies
16 tablespoons (2 sticks) unsalted butter
3 ounces unsweetened chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup chocolate chips
1 cup coarsely chopped pecan or walnut pieces
One 9-x-13-x-2-inch pan, buttered and lined with buttered parchment or foil
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat and stir constantly until the chocolate melts.
- In a large bowl, whisk the eggs with the salt and vanilla, just until mixed. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture. Switch to a rubber spatula and fold in the flour.
- Set the batter aside until it has cooled to room temperature (test it with your fingertip). Fold in the chocolate chips and nuts.
- Scrape the batter into the prepared pan and smooth the top with an offset spatula.
- Bake the brownies for about 30 to 35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack.
- Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut.
- Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away. Use a ruler to mark, then cut the brownies into 2-inch squares.
- For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.