Alice Medrich's New Classic Brownies


I have quite a few brownie recipes on this site, but this is now my go-to recipe.  These brownies are incredibly fudgy and delicious. One word of warning – please read the entire recipe before making.   You’ll need to know things like as soon as your brownies come out of the oven, they need to be dumped right into the ice bath that you prepared while the brownies were cooking.

The first few times I made the recipe, I used semi-sweet chocolate because it was all I had in the house.  The brownies were still delicious.   A little sweeter, but still great.   These brownies go incredibly well topped with vanilla ice cream, especially if they’re served while they’re still warm.  Wrap these brownies up and they make a great gift.   I have made these a bunch of times now and everyone raves about them.   I love that this recipe can be made in one pot with a wooden spoon.  I hope these become your favorite brownies too!

Alice Medrich’s New Classic Brownies
Recipe from

8 tablespoons (1 stick) butter
4 ounces unsweetened chocolate
1-1/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
2/3 cup chopped, toasted walnuts or pecans (optional)
2 eggs

Preheat the oven to 400 degrees.

Prepare an 8-inch square metal baking pan. It is important in this recipe to only use metal. If you use glass it will crack and break during the last step of the recipe. Line the pan with parchment paper so that it comes up all four sides.

Melt the butter together with the chocolate in the top of a double boiler or in a bowl placed above simmering (not boiling) water. Stir until completely mixed.

With a wooden spoon, mix in the sugar, vanilla and salt. Add the eggs one at a time. Mix in the flour. Stir the mixture for at least a minute until the batter is smooth and begins to come away from the sides of the bowl.

If you choose to add nuts, a light toasting makes a huge flavor difference. If using, mix in the nuts as the last step before putting the batter in the pan.

Bake the brownies at 400 degrees for 20 minutes or until the batter begins to come away from the sides of the pan.

While the brownies are baking, prepare an ice bath for cooling the brownies. Using a roaster pan or a larger baking pan, fill it with cold water and ice cubes. When you remove the brownies from the oven, put them immediately into the ice bath. Leave them there until the brownies are cool. Be careful to not get water on the brownies.

When cool, cut the brownies into 16 squares.

Yield: 16 brownies

One year ago: Gina’s Summer Tomato Pie
Two years ago: Lemon Muffins

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3 comments to Alice Medrich’s New Classic Brownies

  • Wow.. I’ll have to try these because my go-to recipe got lost in the move and I keep trying one recipe after another hoping to find my “favorite.” Looks delicious!

  • Ana

    These are the best brownies I have ever tasted anywhere. I had actually grown to think that I didn’t like brownies all that much, maybe because they’re usually too sweet at restaurants like Applebee’s, and covered with a bunch of unnecessary junk. I’ve had delicious healthy versions from Dancing Deer and other brands, but they just weren’t all that to me. These made me a brownie lover all over again. I didn’t even add nuts and they were just perfect chocolate delight.

  • StylishCuisine

    Isn’t this a delicious recipe? So glad you’re a brownie fan again!

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