Boudin Bakery Brownies

I was too caught up in banana brownies to try this recipe, but LA Times says it was one of the most emailed news items last week.

Boudin Bakery Brownies

Boudin Bakery Brownies
Prep time
Cook time
Total time
Boudin Bakery Brownies are some of the best in San Francisco, but if you can't make it to their bakery you can make this similar version at home. To keep with the San Francisco theme, use Ghirardelli bittersweet chocolate.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 2 sticks (8 oz) butter, cut into chunks
  • 8 ounces bittersweet chocolate, chopped
  • 5 large eggs
  • 3 cups sugar (21 ounces)
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 1 1/2 cups (6.38 ounces) flour
  • 2 1/2 cups toasted, chopped pecans or walnuts
  1. Preheat the oven to 350 degrees and grease a 9x13 inch glass baking dish or line with parchment paper.
  2. In a saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
  3. Using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate and the salt. Add flour by hand and stir with a heavy duty scraper just until combined. Stir in the nuts
  4. Scrape the batter into the dish and bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist.
  5. Remove and cool slightly before serving.


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  1. says

    It’s interesting that they specifically call for a glass pan to bake them. They look fudgy on the inside and almost crunchy on the top! No doubt they’re good!

  2. gloria says

    I quickly looked over the recipe to see the differences between these and the Minnesota State fair chocolate banana brownies. This recipe has more eggs, more butter, more sugar, and less chocolate if you compare the same size batch. Sometimes more eggs makes brownies more cakey. They also look a little more cakey and that is good if you like more cakey brownies. I am curious to know what you think if you make them Anna!!

  3. Pam says

    I compared the recipe to some I’ve used also, and it seems like this one doesn’t have enough flour compared to the rest of the ingredients. Now I’m really curious about it.

  4. Louise says

    I compared it to Ina Garten’s Outrageous Brownies and this one has way too much sugar and not nearly enough chocolate. Probably great bakery brownies. I still have too many others from my “origin of brownies” research to try.

  5. says

    This is why I love you guys! I was thinking the same thing — too eggy, too sweet, what’s up with the glass pan? Probably needs more flour. Still curious, though.

    I’m not sure if I’ll be able to make them today, though. I laid out all the ingredients for Food and Wine’s Red Wine Cake.

  6. Kristen says

    Ditto on the chocolate. This is just a basic brownie recipe. Mine has far more chocolate. I agree about the glass pan though. Just works better. Also, the most important part of any brownie is not overcooking it.

  7. says

    Yes, I agree; more chocolate and more flour. 3 cups of sugar does seem like an awful lot. I don’t know about the eggs though… maybe having a lot of eggs is what makes these so good?

  8. C L says

    3 cups of sugar??! My teeth ache thinking it about it. I really want to try this, as I seldom met a brownie I didn’t like, but….I’m not sure about this one. The recipe I usually use is plenty sweet, and it has half that amount. Must admit the Red Wine Cake is sounding quite tempting, though. 🙂

  9. kimberlee says

    The ingredients make these an “off limits!” recipe. 🙁 I know life is short and blahblahblah, but I don’t want to try something I won’t be able to resist. I cannot eat “just one.” Moderation is not in my vocab. So I’ll be trying the other brownies! Thanks for sharing all the recipes! 🙂

  10. krista says

    i made these yesterday – they are yummy! but mine ended up with a really crunchy top layer that separated from the rest of the brownie… it was almost meringue-like… strange. not sure if i did something wrong… next time i think i will add the sugar into the melted butter/chocolate mixture and see if they come out with a shiny top!

  11. says

    Krista, I like brownies with a crunchy top so I’ll have to try these. Thanks for giving the chocolate percentage.

    Now that you’ve made these, you should try Artpark brownies (if you haven’t already).

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