My favorite confection at Recchiuti's is not a truffle (though these are arguably the best truffles on either coast), but the very dense, dark, chunky brownie. Imagine my delight when I got my brownie (and chocolate sauce) fix, and a very sweet man at the SF Ferry Plaza store handed me a Recchiuti postcard/flyer with a fudge brownie recipe printed on the back!
I was a bit taken aback, though, by the ingredient quantities called for (in an 8X8-inch pan!?). Have any of you hounds tried this recipe, and can you tell me how the results compare with Michael Recchiuti's store-bought brownies? My own observation is that the chocolate chunks should be Scharffenberger--and over 70% extra-bitter, rather than semi-sweet.
As I am a technopeasant, I know no other way but to copy down the recipe, and hope for your feedback.
"Fudge Brownies from Recchiuti's Recipe Corner
yield: 15 brownies
Preheat oven to 300*
1 lb Butter (softened)
9 1/2 oz 65-70% Extra-Bitter Chocolate (coarsely chopped)
9 Whole Eggs
4 1/4 cups Granulated Sugar
1 tbsp. Salt
2 1/4 cups All-Purpose Flour
2 1/4 cups Semi-Sweet Chocolate (chopped into chunks)
In a Bain-Marie or double-boiler, melt the butter and extra-bitter chocolate. After if has competetly melted, allow it to cool until it is warm to the touch. Add the sugar to the melted chocolate and stir until it is fully incorporated.
In a separate bowl, combine the eggs and salt. Use a spatula to gradually fold the egg mixture into the chocolate. Next, fold in the flour until it is just incorporated. Be careful not to over-mix. Finally, fold in the semi-sweet chocolate chunks.
Pour the batter into a non-stick 8x8-inch pan and bake for 35-40 minutes, rotating pan mid-way through the baking time. Be careful not to iver-bake the batter as this will make them less fudgy. The brownies are done when the center is still soft and a crust has begun to form at the edge. When ready, remove the pan to cool on a rack. Cut and serve the brownies at room temperature."