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Dominique Ansel's Brownies Recipe
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Dominique Ansel's Go-To Brownies

An easy fudge brownie made with cocoa powder and loads of chocolate chips.
Course Dessert
Cuisine American
Keyword Basic Fudge Brownies, Dominique Ansel
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 3 hours
Total Time 3 hours 45 minutes
Servings 12
Author Anna
Cost 5

Ingredients

  • 1 cup minus 2 tablespoons unbleached all-purpose flour (115 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, plus 2 teaspoons (150 grams)
  • 1 ½ cups granulated sugar (300 grams)
  • 3 medium eggs (135 grams)
  • ½ cup unsweetened Dutch process cocoa powder plus 2 tablespoons (70 grams)
  • 1 ⅓ cups chocolate chips, I recommend a mix of milk and dark (225 grams)

Instructions

  • Preheat oven to 350 degrees F. Line an 8-inch square pan with foil or parchment and grease bottom only.
  • Weigh your flour and whisk it with the baking powder and salt. You only need to sift it if it's lumpy. Set aside.
  • Begin melting butter in the saucepan. When it's about halfway melted, add just ½ cup (100 grams) of the sugar. Heat the butter and sugar together for 1-2 minutes to dissolve the sugar. Remove from heat.
  • In a mixing bowl, whisk together the eggs and remaining 1 cup of sugar until smooth, then whisk in the melted butter mixture along with the cocoa powder. Stir until smooth, then stir in the flour mixture. Let cool a little if still warm (so that you don't melt the chocolate chips).
  • Fold in the chocolate chips.
  • Scrape the thick batter into the prepared pan. Smooth top with a spatula.
  • Bake at 350 degrees f for 30 to 35 minutes (I baked the full 35).
  • Let cool completely, then lift from the pan and serve. If desired, chill before serving.