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5 from 1 vote

Thomas Keller's Brownies

Adapted from Thomas Keller
Course: Dessert
Author: Dan from Platter Talk


  • 3/4 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 3 sticks unsalted butter cut into small pieces
  • 1 teaspoon salt
  • 3 large eggs
  • 1 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 4 ounces of 60% Cacao Bittersweet Chocolate broken into chips.
  • powdered sugar for dusting


  • Butter and flour a 9" square baking pan. Set aside
  • Preheat your oven to 350 degrees F.
  • Melt half the butter and pour into a small mixing bowl. Let cool to room temperature. Add the remaining butter and whisk until creamy and there is just few bits of butter left.
  • In a large mixing bowl of your stand mixer, beat together eggs and sugar until pale and thick. Mix in vanilla extract.
  • Alternating with butter, add the dry ingredients in 3 parts ( dry, butter, dry, butter, dry, butter ).
  • Stir in chocolate chips. At this point the batter can be covered and refrigerated for up to a week.
  • When ready to bake, spread the batter in prepared pan. The batter will be thick. Smooth the top with a spatula.
  • Bake 40to 45 minutes, until the toothpick test shows only few crumbs.
  • Cool in pan to room temperature.
  • Dust with powdered sugar and cut into squares.


Use a hand beater to mix the eggs and sugar if you don't have a stand mixer. Beat on medium speed until pale and thick.