Tartine is a bakery in San Francisco that I have not visited but have only read about. I have their first cookbook that I bought for their gougeres (cheese puff) recipe (well worth it). The cookbook is chock full of other great recipes! This is an uber rich fudgy brownie. I cook these an extra 5-10 minutes. They cut much easier without the nuts.
9″x13″ glass baking pan
3/4 cup unsalted butter
1# bittersweet chocolate, chopped coarsely
3/4 cup plus 2 T flour
5 large eggs
2 cups light brown sugar, lightly packed
1/2 t. salt
1 t. vanilla extract
optional 1-2 cups nuts, walnuts or pecan halves or coarsely chopped
Preheat oven to 350 degrees. Butter the baking dish.
In a bowl over simmering water, melt the chocolate and the butter together. Remove when melted and set aside.
Sift flour into a mixing bowl. In a medium bowl beat eggs, sugar, salt and vanilla on high until it thickens to the ribbon stage-about 5 minutes. Fold in chocolate mixture with a spatula. Add the flour and fold it in quickly but do not deflate the air that has been incorporated into the eggs.
Pour the batter into prepared pan. If you are using nuts, sprinkle them on top. Bake about 25 minutes. Top should look slightly cracked and feel soft to the touch. Cool completely.