Recipe By
Valerie Gordon
Prep Time
15 Mins
Cook Time
30 Mins
12 tablespoons (1 1/2 sticks/ 6 oz) unslated butter
3 oz 99% unsweetened chocolate, chopped
1 cup (7oz) granualted sugar
1/2 cup (3 oz) light brown sugar
3 large eggs
3/4 cup (3.75 oz) all purpose flour
1 teaspoon vanilla bean paste
1 teaspoon kosher salt
Recipe Card

• Heat oven to 350ºF. Butter the bottom and sides of a 9x9x2 baking pan, and line the bottom with parchment or aluminum foil.

• Melt the butter and chocolate in a double boiler or a medium heatproof bowl set over a pot of boiling water, stirring occasionally with a small whisk until smooth. Remove from heat and let cool for 2 to 3 minutes. If you used a double boiler, transfer chocolate to a medium bowl.

• Stir both sugars into the chocolate mixture until fully combined. Using a rubber spatula or a wooden spoon, mix in the eggs one at a time. Add the flour, vanilla paste, and salt, and stir until thoroughly combined.

• Spread the batter into the prepared baking pan. Bake for 25 to 30 minutes, until a crust forms and the center appears dry. Check the brownies with a toothpick- small crumbs should adhere (do not bake until a tooth pick inserted comes out totally clean). Let the brownies cool in pan for at least 10 minutes on a cooling rack before cutting with a sharp knife


Once cooled, the brownies can be stored in an airtight container for up to 5 days; or leave the brownies, uncut,in the pan, wrap in double layer of plastic wrap, and freeze up to 2 months.