New classic chocolate brownies from Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate by Alice Medrich

  • walnuts
  • all-purpose flour
  • butter
  • unsweetened chocolate
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on July 26, 2017

    The quintessential brownie.

  • TrishaCP on July 08, 2015

    I had major user error with these (had turned the oven off by mistake- and had to guesstimate how long to re-cook them), so the end result was way overdone. Having said that,the flavor is wonderful- rich and deliciously bitter. Not sure if kids would like this version, but adults for sure. I used the pan size called for, and my brownies were a bit flatter than pictured- would love to know if my over-baking somehow prevented a bit of rise.

  • DJM on April 07, 2012

    The gold standard for brownies. The techniques developed by Alice of using an ice bath post-baking makes these brownies solid chocolate pleasure.

  • PatriciaScarpin on April 01, 2011

    Amazing! These brownies are easy to make and absolutely delicious. Gooey - I prefer fudgy brownies to cakey ones.

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Reviews about this recipe

  • Lisa Is Cooking

    Even though these brownies baked at a slightly lower temperature for slightly longer and didn’t get the ice bath cooling technique, they were still pretty fabulously fudgy with a nicely glossy top.

    Full review
  • New York Times by Julia Moskin

    For a brownie almost as dark and dense as a chocolate truffle: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.

    Full review