My new favorite brownie recipe. Pro tip: if you plan to decorate or ice, use the bottom of the baked slab as the top because it’s even and smooth.


  • Bittersweet chocolate: 24 oz
  • Unsalted butter: 16 oz.
  • Granulated sugar: 28 oz.
  • Eggs, room temperature: 8
  • Vanilla extract: 1 tsp.
  • All-purpose flour: 16 oz.
  • Baking powder: ½ tsp.
  1. Pre-heat oven to 375F.
  2. Line a half-sheet pan with parchment paper. Set aside.
  3. Melt chocolate and butter together. Set aside to cool.
  4. Sift flour and baking powder together. Set aside.
  5. Put eggs and vanilla into the bowl of a stand mixer fitted with the whip attachment. Start the mixer, then slowly rain in the sugar. Whip at medium speed until light and fluffy.
  6. Slowly add the chocolate mixture to the egg/sugar mixture. Combine well.
  7. On low speed, slowly add the flour mixture, mixing until just combined.
  8. Spread batter onto parchment-lined half-sheet pan and use an off-set spatula to even out the top.
  9. Bake for 30-40 minutes or until set but still slightly soft.
  10. Remove from oven and let cool.
  11. Place pan in freezer until firm.
  12. Remove from freezer. Run knife around edge of pan. Flip pan over onto another sheet of parchment. Peel off baked-on parchment. Decorate top (formerly the bottom). Photo shows brownie covered with layer of melted white chocolate.
  13. Beware: this is a big batch of brownies.