From the Culinary SOS archive: Recchiuti’s fudgy brownie nirvana


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James sent me an e-mail this afternoon requesting a recipe for brownies from Recchiuti Confections in San Francisco. It took mere minutes for me to track down the recipe. (I would love to say that I dropped everything to do this to help a reader in need... and not just because I’m a shameless chocaholic).

We ran the recipe in 2004, writing at the time that when we saw ‘a request for a brownie recipe from Recchiuti, we were anxious to procure it and try it out. Everyone loves brownies, after all, whether secretly or publically, and knowing that Recchiuti is an amazing chocolatier, we thought they just might hold the secret to brownie nirvana. They do.’


The recipe follows the jump.

Enjoy, James!

Click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you’d like to request, feel free to e-mail me at I’ll do my best to track it down.

-- Noelle Carter

Recchiuti fudgy brownies Total time: 1 hour

Servings: 12 to 16

Note: Owner Jacky Recchiuti uses premium unsweetened high-cacao ‘couverture’ chocolate such as 100% cacao Valrhona Etienne Guittard Artisan line, or 99% cacao Scharffen Berger; before baking she stirs in top-quality semisweet chocolate chunks such as Scharffen Berger 62%.

1 cup (2 sticks) softened butter

5 ounces top-quality unsweetened chocolate, coarsely chopped

2 cups sugar

4 eggs

1 1/2 teaspoons salt

1 cup plus 2 tablespoons flour, sifted

1 cup top-quality semisweet (62% cacao) chocolate, cut into chunks (5 ounces)

High-quality cocoa powder

1. Heat the oven to 350 degrees. Line a 9-inch square pan with parchment paper and spray with nonstick spray.

2. Place the butter and unsweetened chocolate in a double boiler over simmering water. Melt until smooth. Cool until warm to the touch, then stir in the sugar.

3. In a separate bowl, beat the eggs and salt. Fold the chocolate mixture into the egg mixture. Fold in the flour until just incorporated, being careful not to overmix. Fold in the semisweet chocolate chunks.

4. Pour the batter into the prepared pan and bake 45 to 50 minutes, rotating the pan halfway through the baking time. When finished, a skewer inserted in the center will come out looking damp. The edges will be crusty, and the center will feel slightly firm. Do not overbake; the brownies will be dense, soft and fudgy.

5. Cool for at least an hour before cutting the brownies into pieces and sprinkling them with cocoa powder.

Each of 16 servings: 346 calories; 4 grams protein; 39 grams carbohydrates; 2 grams fiber; 21 grams fat; 10 grams saturated fat; 84 mg. cholesterol; 237 mg. sodium.