This Boudin Brownie recipe is an old favorite based on a recipe from the Boudin Bakery in San Francisco. The bakery is famous for their sourdough bread, but they also make great brownies. At one point someone requested the recipe and it was published in The LA Times.
The LA Times Boudin Brownie recipe is designed for a 13x9 inch glass baking dish, but my version is a half batch which I bake in an 8 inch pan. I usually use a metal pan instead of glass, so to adjust for that I originally baked the brownies at 375 instead of 350. I've since gone back to 350 and have found that it doesn't really matter if you adjust the heat for metal and you have less of a chance of overbaking if you stick with 350F. Glass will give you a better crust, though.
If you do happen to overbake your brownies, you can save them by quickly putting the pan in an ice water bath. If you use 350, you probably won't need to do this.
For the walnuts, I rarely use the full cup but rather scatter a bunch of coarsely chopped or just lazily broken walnuts over the top.
Recipe
Small Batch Boudin Brownie Recipe Copy Cat
Ingredients
- 1 stick unsalted butter (114 grams)
- 4 ounces bittersweet chocolate (114 grams)
- 2 ½ large eggs (125 grams)
- 1 ½ cups granulated sugar (285 grams)
- ½ tablespoon vanilla
- ½ teaspoon salt
- ¾ cup all-purpose flour (90 grams)
- 1 cup walnuts coarsely chopped, optional
Instructions
- Preheat oven to 350 degrees. Line an 8-inch square metal pan with foil and butter the foil.
- Melt the butter in a heavy saucepan over medium heat. Add chocolate, turn off heat, and stir until melted from the residual heat. Let it cool for about 5 minutes.
- Beat the eggs and sugar until light and fluffy, 5 to 7 minutes. You can do this in a stand mixer or with a hand-held, but I used a stand mixer since the beating time is so long. Beat in the melted chocolate (which should be slightly warm, but not piping hot at this point), vanilla and the salt. By hand stir in the flour until it is almost combined, then add the nuts and continue stirring gently until all flour disappears. I do this with a heavy scraper.
- Pour the batter into the prepared pan, smooth to the edges, and bake in the center of the oven until puffed and almost set, about 42 to 45 minutes.
- Cut the brownies into 9 big squares or however many you feel like.
Esther says
Thank you for this awesome recipe! I really enjoyed making it. It was a success, especially since it was my first time making brownies from scratch.
Anna says
No, but thanks for the suggestion! I'll see what I can find.
Linda says
Anyone have the recipe for Boudin's chocolate chip cookies?
Angela says
Haha...well, unfortunately I didn't work at all...I just ended up with sticky brownie shards...
I did use powdered egg substitute as well as 1/2 stick light butter and 4 Tbsp mashed banana. I'm thinking that was a few too many subs, but alas, the threat of snow kept me home...
I'm still determined to make these though, using an interesting flavor of chocolate...
Anna says
Hi Angela,
Let us know how the orange/banana version works. Sounds interesting!
Angela says
Hey Anna,
I don't comment much, but I read your blog all the time =) I have a pretty long waiting list of recipes to add to my blog....but applying to professional school has a way of screwing up all your other plans...
However, tonight I will be (a) making my waiting list longer and (b) ignoring homework in order to make THESE brownies-- with Intense Orange Lindt Dark Chocolate and maybe substituting banana for some of the butter! I'll let you know how the fruity version turns out!
Jennifer says
Anna,
Thanks! I did make these last night and, unfortunately, I started doing homework and sort of forgot about them. When I finally remembered and ran in the kitchen the timer was going off, but I have no idea for how long it had been dinging! Anyway, mine were a little overbaked, but not inedible. I just topped each with vanilla ice cream and some caramel sauce and we had them warm (I was afraid they might be a bit dry when fully cooled off.) I'll have to try again this weekend!
Jennifer
Anna says
Jennifer, I think it would work. The original recipe didn't call for an ice bath but I used one because I was worried I'd overcooked the brownies a bit. So yes, give it a try! But I'd take the brownies out at 35-37 minutes rather than 40. That is, if they look done.
Jennifer says
I'm going to make these tonight; I love the look of the crust! I don't have ice for the water bath, do you think putting them in the fridge would work?
Elena says
I think I might try these this weekend when the weather turns frightful. I've read, long ago, that putting your brownies in a water bath or right in the fridge will produce a crispier crust and a more dense texture. It always works for me!
krista says
thanks anna. i might give these another go!
Anna says
Hi Steph,
For this batch, I used Ghirardelli 72% bittersweet chocolate.
Steph McCord says
Anna - Thanks for the wonderful recipe. I can't wait to try - I've never baked "scratch" brownies before. Do you have any suggestions for a good chocolate to use? We have a local international market that sells everything (from any country) under the sun - so it's always overwhelming trying to decide which one to use.
Thanks again, I love your site!
jasmine says
I made these tonight and will give them to my brother tomorrow (if they make it until then) They are great! I love the flaky top and chewy center!
Cheryl says
yum! i love brownies anyday/everyday! i have never seen this used as a method to make sure they don't overcook - neat!
Anna says
Stephanie, I wouldn't be surprised if someone did make Cajun sausage brownies. But yes, it would scare me too.
Krista, I actually liked the crust a lot. I think all the beating plus baking the brownies at a higher heat (or in a glass pan) is what makes these kind of crusty. If you just mixed the ingredients gently and baked at 350 or even 325, you'd probably get the same flavor and less crust.
krista says
i made these a while back - i really loved the flavour of the brownies but found that the top was way too crusty for my liking. do you have any suggestions for creating these same brownies without getting that thick crust?
Stephanie says
You scared me for a minute -- in Louisiana boudin is a type of Cajun sausage -- but this looks yummy! I like my brownies on the cakey side, but DH likes his "fudgey". I will have to try this recipe to see if we can find common ground.
Memoria says
These brownies look fabulous. Thanks for the recipe.
dawn says
always some new way of someone's secret recipe. ice? never heard of that one.
i haven't made those levain cookies in ages....it's time
snooky doodle says
oh these look delicious! Nice idea to quick cool them 🙂
Katrina says
Ooh, those do look good with the crispy tops and fudgy middles! I saw someone else make those a few weeks ago. Another thing I'd like to try!