Is there an ultimate brownie? I don’t think so. My current favorite version happens to be gluten-free. I use almond flour instead of wheat, the typical binder. These need time to settle because nut flour melds with fat and moisture a bit more gradually, so I let them rest at least 8 hours before serving—it’s worth the wait.
8 midsize or 16 small brownies
- Preheat the oven to 325°F. Butter an 8-inch square baking pan, line it with parchment paper, then butter and lightly dust the paper with almond flour. Put the diced butter in a heatproof bowl. Add the chocolate and set the bowl over a saucepan of gently simmering water to melt (take care that the bottom of the bowl doesn’t touch the water). Stir the chocolate with the butter so they blend. When the mixture is smooth, take it off the heat and allow it to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, salt, and eggs. Add the vanilla and beat on medium speed until the mixture is pale and thickens, about 3 minutes. Remove the bowl from the mixer and stir in the melted chocolate mixture. Mix thoroughly. Put the flour and baking powder in a fine sieve and sift them into the batter. Stir to combine, then fold in the walnuts.
- Spoon the batter evenly into the prepared pan and smooth the top. Bake the brownies for 25 minutes, the rotate the pan front to back and continue baking until the brownies are firm and the edges darken and begin to pull from the sides, about 25 minutes more. Allow the brownies to cool, then let them settle for at least 8 hours before cutting and serving.