Skip to main content

Eric Vellend prepares a batch of brownies following instructions from Dorie Greenspan’s new cookbook, Dorie’s Cookies.

JENNIFER ROBERTS/The Globe and Mail

A little digging found that, depending on the brand and fat content, 1 cup of cocoa powder can weigh anywhere from 80 to 118 grams. I used Valrhona, which is on the heavy end; for comparison, I weighed 1 cup of ubiquitous Fry's, which came to 92 grams. Moral of the story: Use a scale.

Adapted from Dorie's Cookies by Dorie Greenspan.

Servings: 24 2-inch brownies

Ready time: 45 minutes

Sebastian's brownies

1 cup plus 2 tbsp (150 g) all-purpose flour

1 cup (112 g) best-quality, Dutch-processed cocoa powder, plus more to dust pan

11 tbsp (150 g) unsalted butter, softened, plus more to grease pan

2 1/2 cups (500 g) granulated sugar

1/2 tsp fine sea salt

4 large eggs, lightly beaten, at room temperature

1 tsp vanilla extract

Method

Preheat oven to 325 F. Butter the sides and smear an X on the bottom of a 9-by-13-inch baking pan. Dust sides with cocoa powder, tapping out excess. Line bottom with parchment paper.

Sift together flour and cocoa powder into a medium bowl. Set aside. In stand mixer fitted with paddle, beat butter, sugar and salt on medium-low speed until smooth, stopping to scrape down bowl, about 3 minutes. Stop mixer and change to whisk attachment. With mixer on medium-high, slowly pour in eggs and vanilla. Beat for 5 minutes, stopping to scrape down bowl once. Using silicone spatula, gently fold in dry mixture by hand until batter is uniformly wet. Pour into prepared pan and smooth out top.

Bake on middle rack, rotating pan at halfway point, until toothpick inserted in centre comes out clean, 35 to 40 minutes.

Remove from oven. Cool completely on wire rack. Loosen sides with knife. Cut brownies into 2-inch squares.

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

If your comment doesn't appear immediately it has been sent to a member of our moderation team for review

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.