The Boudin Bakery Brownies is one of my all-time favorite. Originally from the LA Times, this is my adapted version. Like the original, this recipe is designed for a 9×13 inch glass pan or 9×13 inch glass baking dish.
In addition to the 9×13 inch brownie recipe, I have a Small Batch Boudin Bakery Brownies recipe designed for an 8 inch pan.
Boudin Bakery Brownies
- 2 sticks unsalted butter, cut into chunks (230 grams)
- 8 ounces bittersweet chocolate, chopped (230 grams)
- 5 large large eggs
- 3 cups sugar (590 grams)
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour (weigh for best results) (180 grams)
- 2 1/2 cups toasted chopped pecans or walnuts
- Preheat the oven to 350 degrees and grease a 9×13 inch glass baking dish or line with parchment paper.
- In a saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
- 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
- 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.
- Remove and cool slightly before serving.