Preparation info
  • Makes

    16 squares

    • Difficulty


    • Ready in

      1 hr 5

Appears in
New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Our answer to the French chocolate fondant cake. A real brownie should be dense, chewy and have a thin, shiny crust on top. You can add nuts if you want. Personally, I prefer to double the amount of chocolate.


Ingredients for Melting

  • 125 g ( oz/½ cup) unsalted butter
  • 325


The Batter

Preheat the oven to 180°C (350°F/Gas 4). In a saucepan, melt the butter, chocolate and cocoa powder over low heat. In a bowl, whisk the oil, sugar, vanilla, eggs and egg yolks vigorously for a few minutes. Combine the dry ingredients and