Preparation info

  • Difficulty


  • Makes an


    square pan of brownies

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

These are the best brownies, the chewiest and richest—a chocolate lover’s jackpot.


  • 3 ounces semisweet chocolate, chopped
  • 8 tablespoons (1 stick) butter, brought to room temperature
  • ¾ cup unbleached flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F.
  2. Combine the chocolate and butter in the top of a double boiler. Set over gently boiling water. Stir frequently until the chocolate and butter melt. Meanwhile, in a large bowl, combine the flour, baking powder, and salt. In a separate bowl, beat together the eggs, sugar, and vanilla extract, whisking well. Add the chocolate mixture to the egg mixture, whisking well to blend. Pour this over the flour mixture and whisk together until all the flour is mixed in.
  3. Spray the 8-inch square pan with nonstick cooking spray, or grease and flour the pan. Turn the batter into the prepared pan, using a rubber spatula to scrape the bowl. Smooth the top. Bake in the center of the oven for about 30 minutes, until a cake tester inserted in the center comes out clean. Let stand for 5 minutes before cutting into squares.

“While at Yale, I was constantly writing; papers. The source of my inspiration: Claire’s cakes! Every week I came to Claire’s, my home away from home, to muscle through paper after paper with a pen in one hand and a fork in the other. I don’t know how I would have graduated without the support of the Claire’s family (and Corner Copia food)! When people ask me what I’m going to miss the most about Yale, I always say Claire’s!”

David Washer, Yale University, Class of 2011