Brownies from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 160) by Elisabeth Prueitt and Chad Robertson

  • light brown sugar
  • eggs
  • dark chocolate
  • butter

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

  • bwhip on October 12, 2017

    Excellent brownies! They describe them as leaning more toward fudgy than cakey, and I guess that’s true. I found them to be nicely dense and chocolatey, but with nice crispy edges and not at all heavy. Recipe calls for them to bake around 25 minutes, but ours needed closer to 35-40 minutes. These and the ones from the “Baked” cookbook are my two current favorites.

  • jnetlw on September 11, 2012

    This is my favorite brownie recipe!

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