Skip to main content

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


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


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
We have temporarily removed commenting from our articles. We expect to have our new commenting system, powered by Talk from the Coral Project, running on our site by the end of April, 2018. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to