Carrot Cake
Dorie Greenspan
8631 ratings with an average rating of 5 out of 5 stars
8,631
1 hour 30 minutes, plus at least 15 minutes' refrigeration
French Chocolate Brownies
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 to 16 brownies
- 12tablespoons butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan
- ½cup all-purpose flour
- ⅛teaspoon salt
- 6ounces bittersweet chocolate, in pieces
- 3eggs
- 1cup sugar
- ½teaspoon vanilla extract
- ⅔cup lightly toasted walnuts or hazelnuts (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
268 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 3 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.
- Step 2
In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
- Step 3
In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.
Private Notes
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Cooking Notes
Theresa
These brownies are very moist and fudgy. I had trouble cutting and separating them and some of them came apart. So they don't make a great presentation.
It would be great if the were more firm. If anyone has an idea for this please let me know.
Weinssh
Ive been making these for a while now. I went on a browniie and must have tried 20 or more recipies, My search was over when I found this one. Always a hit.
me
Bake 30 minutes in round pan and was perfect. Used 150 gram butter rather than 170. Used only 1/2 cup sugar
luzy
This is my go to brownies for sometime now. I once lost track of time and took the brownies nearly 1 and a half hours later. I cringed at the prospect of having dry ones. They came out with a really dark bottom, quite toasted really, firm but not overly dry.
Megan
Theresa, try refrigerating them.
Palm Desert Deb
Flavor absolutely delicious. Wouldn’t describe them as moist or chewy. Very crumbly must be eaten with spoon- fork would allow crumbs to fall through. Loved the slightly toasted walnuts. Would work with ice cream.
Nan
Best brownies ever, bar none. I didn't use nuts, otherwise followed the recipe exactly, and used Ghirardelli 60% bittersweet chocolate. Can't think how these could be any better - this is the ultimate brownie recipe.
coleadrift
I made recipe with a few minor modifications, here are notes. I added 1/2 tsp. each cinnamon & cardamom, 2 tsp. instant espresso, 1 c. toasted walnuts. Baked in a foil lined round 8” springform pan for 55 mins, the top looked good but I wish I had taken it out slightly earlier so texture was a little gooier. I cut a slice when cooled and it was delicious but a little crumbly, but next day it holds together better. I would try to make a day ahead next time and let set up better. Fudgy, decadent.
me
Bake 30 minutes in round pan and was perfect. Used 150 gram butter rather than 170. Used only 1/2 cup sugar
Weinssh
Ive been making these for a while now. I went on a browniie and must have tried 20 or more recipies, My search was over when I found this one. Always a hit.
luzy
This is my go to brownies for sometime now. I once lost track of time and took the brownies nearly 1 and a half hours later. I cringed at the prospect of having dry ones. They came out with a really dark bottom, quite toasted really, firm but not overly dry.
Theresa
These brownies are very moist and fudgy. I had trouble cutting and separating them and some of them came apart. So they don't make a great presentation.
It would be great if the were more firm. If anyone has an idea for this please let me know.
Francis
Refidgerating or even putting them in the freezer to get them really cold seems to help them stay together.
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