Phil’s Brownies

“Since the episode aired, we always have American tourists coming in asking for ‘Phil’s Brownies,’” says Gird, “so we’ve started affectionately calling them that too.”

Preheat oven to 350°F. Arrange rack in top third of oven. Lightly butter bottom and sides of an 8½-by-4½-inch loaf pan. Cut a piece of parchment paper about 4 inches longer than pan; trim sides so paper lays flat in pan but overhangs at either end (these parchment “handles” will make it easier to remove brownies from pan). Lightly butter parchment.

In a small saucepan over low heat, melt 5 Tbsp unsalted butter,

stirring occasionally. Set aside to cool.

In a large bowl, stir ¾ cup granulated sugar, 1/3 cup plus 1 Tbsp cake flour ,5Tbsp Dutch-processed cocoa powder ,½tsp baking powder and¼tsp fine sea salt until well combined. Stir in 2 oz bittersweet chocolate (preferably 70% cacao or higher), roughly chopped, and ¼ cup roughly chopped toasted unsalted almonds. Add cooled butter and 1 large egg, lightly beaten; mix with a rubber spatula until well combined (batter will be very thick). Scrape batter into prepared pan, spreading evenly. Bake 30–32 minutes or until brownies are dark brown about 1 inch along the edges (center will still be soft), rotating pan front to back halfway through. Transfer pan to a cooling rack; let stand 30–45 minutes.

Run a knife around edge of pan to loosen brownies. Use parchment paper to lift brownies from pan. Cut into 8 slices or squares. Serve warm or at room temperature. Makes 8 brownies.