Prep: 15 minutes
Bake: 35 minutes, plus time to cool
Makes: 16 2-inch square brownies
This is a brownie of contrasts: sugar-crunch bottom, fudgy center, crackly top. Plus, just in time for Passover, it calls for no flour.
Butter, softened, for the pan (or substitute canola oil)
1 tablespoon sugar, for the pan
10 ounces semisweet chocolate, chopped or chips
5 tablespoons unsalted butter, cut up (or substitute canola oil)
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup sugar
½ cup ground blanched almonds (sold as almond meal or flour)
1. Prep: Rub a little butter along the bottom and sides of an 8-inch baking pan, as glue. Line the pan with parchment paper, leaving some overhang. Butter the parchment paper across the bottom of the pan. Sprinkle with 1 tablespoon sugar and tap pan to spread sugar over the butter. Heat oven to 350.
2. Zap: Tumble chocolate and cut-up butter into a mixing bowl. Zap to melt, about 2 minutes. Stir smooth.
3. Mix: Using a wooden spoon, stir in, one at a time, in order: eggs, vanilla, salt, sugar and almond meal. Stir until batter is thick and glossy, about 1 minute. Scrape batter into prepared pan.
4. Bake: Slide pan into the middle of the oven and bake until top of brownie is glossy and puffed in the center and a toothpick poked in the center comes out speckled with crumbs (not slicked with batter), about 35 minutes.
5. Serve: Cool completely in pan (about 1 hour). Grasping the paper overhang, lift brownie out onto a cutting board. Slice into 16 squares. Enjoy … obviously.