Boudin Bakery's brownies

By tammyjk

It may be most famous for its San Francisco sourdough, but Boudin Bakery puts out an equally mean brownie. Thick and almost fudge-like in consistency, it's richly flavored with a slightly sweet finish. Arm yourself with a big glass of milk before delving into one of these winners.

Ingredients

• Note: Adapted from Boudin Bakery.
• 1 cup (2 sticks) butter, plus extra for greasing the dish.
• 8 ounces bittersweet chocolate
• 5 eggs
• 3 cups sugar
• 1 tablespoon vanilla
• 1 teaspoon salt
• 1 1/2 cups (6.38 ounces) flour
• 2 1/2 cups toasted, chopped pecans or walnuts

Details

Servings 24
Adapted from latimes.com

Preparation

Step 1

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.

3. In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts.

4. Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.