Go Back
+ servings
The Farm Brownies

The Farm Brownies

This recipe is based one one from The Farm in Beverly Hills, but I have modified the technique somewhat and added vanilla. I also like to mix the cocoa powder in with the melted chocolate rather than sift it in at the end with the cake flour.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24
Author Cookie Madness


  • 3 sticks 340 grams unsalted butter, cut into pieces
  • 12 oz 340 grams bittersweet chocolate (not unsweetened), chopped (70%)
  • 1 cup plus 2 tablespoons unsweetened cocoa powder natural type
  • 6 large eggs
  • 3 cups granulated sugar 590 grams
  • 1/2 teaspoon salt
  • 2 teaspoons of vanilla my addition
  • 1 1/4 cups cake flour 140 grams, sift after measuring**


  • Preheat oven to 350 degrees. Line a 9x13 inch metal pan with nonstick foil.
  • In the top of a double boiler or in a large saucepan, melt butter with chocolate. Remove from heat and stir in the cocoa powder. Transfer mixture to a large mixing bowl.
  • Add the sugar to the hot chocolate mixture and stir until it is fully blended, then whisk in the eggs 1 at a time.
  • Stir in the salt and the vanilla, then sift in the flour and stir until blended.
  • Pour batter into pan and bake until top is firm and a tester inserted into center comes out with crumbs, 40-45 minutes.
  • Let cool completely, then cover and chill overnight. These are better on Day 2.


Cake flour can be lumpy, so I recommend sifting it after you measure it and then sifting it again into the brownie batter.