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Chocolate Brownies


3/4 cup Cup4Cup Multipurpose Flour

1 cup unsweetened alkalized cocoa powder

1 teaspoon kosher salt

3/4 pound (3 sticks) unsalted butter, cut into 1-tbsp pieces

3 large eggs

1 3/4 cups granulated sugar

1/2 teaspoon vanilla paste or pure vanilla extract

6 ounces of 60-64% chocolate, chopped into chip-sized pieces


1. Preheat oven to 350°F.

2. Butter and flour a 9” x 9” in baking dish.

3. Sift together the flour, cocoa powder and salt. Set aside.

4. Melt half of the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter over the bowl of butter and stir to melt the butter. The butter should look creamy, with small bits of un-melted butter, and be at room temperature.

5. In the bowl of a stand mixer fitted with a paddle attachment, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On a low speed, add about a third of the dry ingredients, then add a third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine.

6. Spread the batter evenly in the pan. Bake for 40-45 minutes, until a cake tested or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. Cool in the pan until the brownies are about room temperature. Cut and serve.