Thomas Keller’s Brownies

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Thomas Keller's Brownies
Mention The French Laundry, Per Se, three star Michelin ratings, and American chefs. Chances are excellent that connotations of Thomas Keller will come to mind, along with haute cuisine and the very finest of fine dining. It is equally likely however, there is one thing that does not come to mind when you think of Thomas Keller. If this is the case, friends you are missing out. Take a look at this post and then add one more item to the list: Brownies.
  1. 3/4 cup all-purpose flour
  2. 1 cup unsweetened cocoa powder
  3. 3 sticks unsalted butter, cut into small pieces
  4. 1 teaspoon salt
  5. 3 large eggs
  6. 1 3/4 cup granulated sugar
  7. 1/2 teaspoon vanilla extract
  8. 4 ounces of 60% Cacao Bittersweet Chocolate, broken into chips.
  9. powdered sugar for dusting
  1. Butter and flour a 9" square baking pan. Set aside
  2. Preheat your oven to 350 degrees F.
  3. 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.
  4. In a large mixing bowl of your stand mixer, beat together eggs and sugar until pale and thick. Mix in vanilla extract.
  5. Alternating with butter, add the dry ingredients in 3 parts ( dry, butter, dry, butter, dry, butter ).
  6. Stir in chocolate chips. At this point the batter can be covered and refrigerated for up to a week.
  7. When ready to bake, spread the batter in prepared pan. The batter will be thick. Smooth the top with a spatula.
  8. Bake 40to 45 minutes, until the toothpick test shows only few crumbs.
  9. Cool in pan to room temperature.
  10. Dust with powdered sugar and cut into squares.
  1. 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.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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