Almost like fudge, these brownies remain refrigerated until they are served. It's easier to make clean cuts if the brownies are scored with a knife before they have completely cooled.
- 8 tablespoons (1 stick) unsalted butter, plus more for greasing the pan
- 9 ounces good-quality bittersweet chocolate, chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons flour
- 1/2 teaspoon salt
- 6 ounces good-quality milk chocolate
- 1/4 cup unsalted roasted pistachios, coarsely chopped
Position an oven rack in the middle of the oven; preheat to 350 degrees. Use butter to grease an 8-inch square baking pan; line the bottom and sides with parchment paper so that the paper hangs over the edges of the pan (for easier extraction).
Heat about 1 inch of water in a medium saucepan over medium heat so that it is barely bubbling. Place a medium stainless-steel mixing bowl on top, fitting it snugly over the opening of the saucepan.
Melt the butter and bittersweet chocolate in the bowl over the saucepan, stirring occasionally. Remove from the heat and cool to room temperature; then add the sugar and whisk until combined.
Add the eggs, one at a time, and whisk until combined; then add the vanilla extract. Fold in the flour and salt until just incorporated. Pour the mixture into the baking pan; smooth the top with a spatula and bake on the middle oven rack for 35 to 40 minutes. Let cool to room temperature.
Meanwhile, melt the milk chocolate in a separate bowl placed over the saucepan of water on medium heat. Remove from the heat and let it cool for 5 minutes, then pour over the cooled brownies, still in the baking pan.
Smooth the top with a spatula and sprinkle evenly with the pistachios. Use a sharp knife to score serving portions; this will help to make cleaner cuts once the brownies have been refrigerated.
Refrigerate for 45 minutes to 1 hour or until the milk chocolate has set. Cut into squares; serve cold.
Adapted from CafeFernando.com.
Tested by Michael Taylor.
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