Robert’s Absolute Best Brownies

I have a blanket mistrust of any recipe with a superlative in the title. “The ultimate” or “the world’s finest” always makes me raise an eyebrow. But how else can I describe these brownines? I’ve made a lot of brownies in my life, and these really are the best. I learned to make them from the late Robert Steinberg, who changed the world of American chocolate when he cofounded Scharffen Berger chocolate. Part of Robert’s unique charm was that he was quick to argue, but I learned that like most people who hold strong opinions (at least food-wise), they’re invariably right when you taste the results. He adapted his recipe from one by cookbook author Maida Heatter. The first time I made these brownies, they were a dry, crumbly disaster. Still unconvinced that they were worthy of their accolades, I listened carefully as he walked me through the steps. When he asked if I had stirred the batter vigorously for 1 full minute, I stammered and then finally admitted that I cut that step short. “Aha!” he said. So I made them again, and discovered that was one life-changing minute.