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Zingerman's Magic Brownie Clone

Brownies like the ones from Zingerman's in Michigan
Course Dessert
Cuisine American
Keyword Zingerman's
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Author Cookie Madness


  • 13 tablespoons unsalted butter (190 grams)
  • 6.5 oz unsweetened chocolate, chopped (185 grams)
  • 1 1/2 cups sifted cake flour or sifted all-purpose (150 grams/5.3 oz)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 2 cups sugar (395 grams)
  • 1 1/4 teaspoons vanilla
  • 1 cup chopped nuts or dark chocolate chips


  • Preheat oven to 325 degrees F. Line a 13×9 inch metal pan with nonstick foil.
  • In a heavy small saucepan, heat the butter over medium heat. When halfway melted, reduce heat to low and add chocolate; stir until melted and smooth. Set aside.
  • Sift together flour, baking powder and salt onto a sheet of paper or into a bowl.
  • Beat eggs and sugar with an electric mixer on high speed for 5 minutes or until light yellow and fluffy, scraping side of the bowl occasionally. Add slightly cooled (it will still be a little warm) chocolate mixture and vanilla to egg mixture. Beat on low speed or by hand until combined. Add flour mixture; beat on low speed or stir by hand until combined, scraping sides of bowl. Stir in nuts (if using) or chocolate chips.
  • Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
  • To freeze, let cool completely, wrap tightly in foil without cutting. Freeze until needed.


I usually make these sifted cake flour.1 1/2 cups sifted cake flour weighs about 5.3 oz. Unsifted weighs 6 oz. I used to use 6 oz unsifted, but I now use sifted so the weight is 5.3 oz. If using all-purpose flour, your best bet is to weigh out 5.3 ounces or stir the flour well and measure 1 1/4 cups.