May 22, 2020
Created by Harmons
1 hour
Serves 16-20
  • 1 cup (8 oz) unsalted butter
  • 3/4 cup (2.5 oz) unsweetened baking cocoa
  • 4 large eggs
  • 2 1/2 cups (8.75 oz) sugar
  • 1 1/2 tsp vanilla
  • 1/2 tsp fine salt
  • 1 3/4 cups (8 oz) unbleached all-purpose flour
  • 1 cup (4.4 oz) chopped walnuts (optional)

Preheat oven to 350°. Prepare 9”x13” baking pan.

In a small saucepan over medium-low heat, melt butter. Remove from heat and stir in cocoa until smooth. Set aside.

In a large bowl, add eggs and sugar. Using a hand mixer on high speed, beat until pale yellow. Add butter-chocolate mixture, vanilla, and salt and mix until well combined. Add flour and walnuts, if using, and mix, on low speed, just until incorporated.

Pour batter into prepared baking pan. Spread evenly. Bake until edges come away from pan, 35-40 minutes.

Let cool and frost with buttercream frosting or top with ice cream and Hot Fudge Sauce to make a hot fudge sundae.


To prepare pan, line with parchment paper, enough to hang a couple of inches over two sides. This will allow you to remove brownies easily from pan and cut for serving.

To measure flour, fluff with a fork. Scoop into measuring cup with a spoon and then level off.

Eggs should be at room temperature. You can put in a bowl of hot water for 5 minutes before using to accomplish this.