Authentic New York Brownies: The Legendary Loaves and Fishes Recipe (Possibly William Greenberg’s!)
Journey back to a time of culinary classics with this exquisite New York Brownies recipe, a true gem unearthed from “Loaves and Fishes,” an early edition cookbook beloved by none other than Ina Garten herself. This cherished book holds a special place in my heart, gifted to me by my grandmother, who received it from my aunt in New York. The delightful inscription, “Mom, now you can make the fabulous brownies we had in New York,” always brings a smile to my face. It’s amusing because my grandmother, a woman of discerning taste but minimal kitchen endeavors, would never have ventured to bake these from scratch. Any brownies gracing her table would have undoubtedly come from an esteemed establishment like Randall’s, or perhaps even William Greenberg – a name synonymous with iconic New York desserts. The intriguing possibility that this very recipe is the legendary William Greenberg formula only adds to its mystique and allure.
The Enduring Legacy of New York Brownies
New York City has long been a beacon for culinary excellence, and its bakeries have cultivated a reputation for creating some of the most iconic desserts in America. Among these, the New York-style brownie stands tall. What sets these brownies apart? Often, it’s their distinct texture – a harmonious blend of rich density and surprising lightness, a far cry from overly cakey or cloyingly fudgy versions. They embody a sophisticated simplicity, allowing the deep, unadulterated flavor of high-quality chocolate to shine through. The history of brownies themselves is a fascinating one, evolving from simpler bar cookies to the beloved fudgy squares we know today. In New York, bakeries like William Greenberg Desserts elevated the brownie to an art form, making them a must-try for locals and tourists alike. This particular recipe, whispered to be a rendition of one such legendary creation, carries with it the weight of that rich baking heritage.
Achieving the Perfect Flavor and Texture: More Than Just Brownies
These New York Brownies are truly in a league of their own. They decidedly defy the “cake-like” label, offering a deeply satisfying chew without being a solid block of “baked fudge.” Instead, they achieve a remarkable balance: dense enough to feel substantial, yet light enough to melt in your mouth, delivering an intense chocolate experience that is both rich and nuanced. The secret to this exquisite texture lies not just in the ingredients, but in the precise baking and cooling process. While the refrigerator is an excellent place for storage, allowing them to firm up for neat slicing, these brownies truly come alive at room temperature, when their full flavor profile and velvety texture are at their peak.
The most critical instruction for these brownies, and indeed for many baked goods, is simple: do not over-bake them. Over-baking is the arch-nemesis of a perfectly fudgy brownie, transforming it into a dry, crumbly disappointment. In most ovens I’ve used over the years (and I’ve moved quite a few times since first sharing this recipe!), a baking time of approximately 22 minutes hits the sweet spot. You’re looking for edges that are set, but a center that still has a slight wobble when gently shaken. The traditional “toothpick test” can be misleading here; a clean toothpick usually means an over-baked brownie for this style. Instead, aim for a toothpick that emerges with moist crumbs, or even a few streaks of gooey chocolate. Trust the timing and the visual cues, and you’ll be rewarded with a superior brownie.
The Mystery of the Original William Greenberg Recipe
The “Loaves and Fishes” cookbook, our primary source for this delightful recipe, boldly claims that these New York Brownies are reputed to be the original William Greenberg recipe. For those unfamiliar, William Greenberg Desserts is a venerable New York institution, renowned for its classic American baked goods, especially its brownies, which have achieved legendary status. Their brownies were, for many, the gold standard: deeply chocolatey, incredibly rich, and with that signature dense-yet-tender texture. The authors of “Loaves and Fishes” even inject a touch of humor, noting that a “lady in Florida” also gave them the “same one,” playfully underscoring the elusive nature of authentic, widely-copied recipes. So, while absolute certainty remains a delightful culinary mystery, the strong reputation and similar characteristics lend significant credence to the claim that this is indeed a faithful rendition of Greenberg’s iconic creation. Baking these is not just following a recipe; it’s participating in a piece of New York culinary history.
The Magic of Whipped Eggs and Sugar: Key to Brownie Brilliance
One particular step in this recipe stands out as crucial to its unique texture: the prolonged whipping of eggs and granulated sugar. For a full ten minutes, these humble ingredients are transformed in a stand mixer, growing thick, pale, and forming elegant ribbons as they fall from the whisk. This isn’t just a casual mix; it’s a deliberate aeration process. By incorporating so much air into the eggs and sugar, we lay the foundation for the brownies’ signature “light but dense” consistency. This creates a delicate internal structure that supports the richness of the chocolate and butter, preventing the brownies from becoming overly heavy or gummy. It’s this meticulous attention to detail in the initial steps that elevates these New York Brownies beyond ordinary, giving them that coveted fudgy chewiness with an almost ethereal quality. Don’t skip this step; it’s where the magic truly begins!
Essential Tips for Brownie Perfection
Crafting the perfect batch of New York Brownies involves a few key considerations that can elevate your baking from good to truly exceptional:
- Quality Ingredients Matter: Especially for chocolate. Since chocolate is the star here, invest in a high-quality unsweetened chocolate (like Callebaut) that is 99% cacao. This will ensure a deep, complex chocolate flavor. Using good unsalted butter is also vital.
- Pan Choice: A metal pan, specifically a 13×9 inch one, is recommended for even heat distribution and baking. Metal pans tend to conduct heat more efficiently than glass, which can affect baking time and crust development.
- Lining the Pan: Don’t skip lining your pan with nonstick foil. This makes for incredibly easy removal of the entire slab of brownies once cooled, allowing for cleaner cuts and less mess. Leave a slight overhang on the sides to create “handles” for lifting.
- Gentle Melting: When melting the chocolate and butter, use low heat and stir frequently to prevent scorching the chocolate. Whether using a saucepan, double boiler, or microwave, a gentle approach ensures a smooth, luscious base without any burnt notes. Ensure the mixture cools to lukewarm before folding into the egg mixture.
- Folding, Not Over-Mixing: Once the chocolate mixture is combined with the whipped eggs and sugar, and then the dry ingredients are added, use a heavy-duty scraper to *fold* the ingredients together. Over-mixing can develop the gluten in the flour too much, leading to a tougher, less tender brownie. Mix just until combined.
- The All-Important Cooling Time: The hardest part of this recipe truly is waiting for the brownies to cool completely. Resist the urge to cut into them warm! Brownies continue to set as they cool, and chilling them further (even overnight in the refrigerator) allows them to develop their full fudgy texture and makes for impeccably clean slices.
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New York Brownies Recipe
New York Brownies
Anna
Pin Recipe
Ingredients
- 1 cup all-purpose flour (128 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt (decrease to ⅛ if using salted butter)
- 5 ounces unsweetened chocolate (99% – prioritize a high-quality brand like Callebaut for best flavor)
- 8 ounces unsalted butter (228 grams)
- 4 extra-large eggs
- 2 cups granulated sugar (390 grams)
- 1 teaspoon vanilla extract
- ½ to ⅔ cup chocolate chips (or chopped nuts, for added texture and flavor)
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Line a 13×9 inch metal baking pan with nonstick foil, leaving an overhang on the sides to act as “handles” for easy removal.
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In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Whisk briefly to combine thoroughly, then set aside.
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Melt the unsweetened chocolate and unsalted butter together. This can be done in a small saucepan over very low heat, stirring constantly to prevent scorching, in a double boiler for gentle melting, or carefully in the microwave in 30-second intervals, stirring between each until smooth. Set aside to cool to lukewarm.
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In a large mixing bowl, preferably using a stand mixer fitted with a whisk attachment, beat the extra-large eggs for about one minute until slightly frothy. Gradually add the granulated sugar to the eggs. Continue beating on medium-high speed for approximately 10 minutes. The mixture should become very thick and pale in color, and when you lift the beater, the batter should fall off in thick ribbons that slowly dissolve back into the bowl. Beat in the vanilla extract until just combined.
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With a heavy-duty rubber spatula, gently fold the cooled melted chocolate and butter mixture (ensure it’s lukewarm, not hot) into the whipped egg and sugar mixture until just combined. Avoid overmixing. Once well blended, carefully fold in the sifted flour mixture until no dry streaks remain, then gently stir in the chocolate chips (or nuts).
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Pour the brownie batter evenly into the prepared pan. Bake for about 28 minutes. Remember, the traditional toothpick test isn’t ideal for these fudgy brownies; a clean toothpick usually means they’re over-baked. Instead, look for the edges to be set, but the center to still appear slightly moist and have a gentle wobble. A toothpick inserted into the center should come out with moist crumbs, not liquid batter.
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Now comes the most challenging part: let them cool completely in the pan on a wire rack. This is absolutely essential for the brownies to achieve their perfect fudgy texture and set properly.
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Once fully cooled (preferably after chilling for at least a few hours, or even overnight, in the refrigerator), use the foil overhang to lift the brownies from the pan and place them on a cutting board. Cut into your desired large or small squares. While they slice more neatly when chilled or frozen, these decadent brownies are truly best served at room temperature, allowing their rich flavor and tender crumb to shine.
Notes
Embrace the Classic: Your New Favorite Brownie
In a world saturated with countless brownie recipes, these New York Brownies stand out as a testament to timeless quality and exquisite flavor. Whether they truly hail from William Greenberg’s original kitchens or are a perfected version from a beloved cookbook, their impact on anyone who tastes them is undeniable. The meticulous steps, from the extended whipping of eggs to the crucial cooling period, all contribute to a brownie experience that is both intensely satisfying and elegantly balanced. So, gather your ingredients, follow these instructions with care, and prepare to indulge in a truly classic American dessert that will undoubtedly become a treasured staple in your own recipe collection. Happy baking!