If you have not read ‘Tender At The Bone’ by Ruth Reichl I highly recommend it. The former editor in chief of Gourmet magazine writes hilarious stories of her childhood and the experiences that shaped her into the foodie she is today. There are several recipes scattered throughout the book, one of them being Artpark Brownies.

Artpark Brownies marry fudgy and cakey. The top of the brownie is crisp and light only to yield to a rich, dense interior. Use the highest quality chocolate you can find for the richest flavor. I’m not sure why they are called ‘Artpark’…maybe they are perfect to bring along for an outdoor concert?

Ruth Reichl’s Artpark Brownies

Ingredients:

2/3 cup butter
5 ounces unsweetened, best quality chocolate
2 teaspoons vanilla
4 eggs
1/2 teaspoon salt
2 cups sugar
1 cup sifted flour

Directions:

1. Preheat oven to 400°F. Butter and flour a 9-inch square baking pan.

2. Melt butter and chocolate (I did this in the microwave oven). Add vanilla and set aside.

3. Beat eggs and salt with mixer. Add sugar and beat at high speed for about 10 minutes, or until the mixture is very light.

4. Add chocolate and butter mixture and beat at low speed, just until mixed. Add flour and combine quickly, until there are no white streaks.

5. Pour batter into baking pan and put in oven. Immediately reduce oven temperature to 350°F.

6. Bake for 40 minutes. Do not overbake; these brownies should be fudgy.

Makes 12 brownies

Recipe from Tender At The Bone by Ruth Reichl

I love every single thing about ‘Things Fall Apart’. From the first time I listened, in those first few seconds, I knew it would be my kind of song. The piano, the lyrics, the deep mournful vocals…yes, definitely has my name all over it. And did I mention that Milton Star are two lads from Fife? Perfect in every way.

Check out Milton Star on the band’s Website where you can link to buy their music.

Cheers!