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  • 1 1/3 Cup All Purpose Flour
  • 2 Cups Cocoa Powder
  • 2 Teaspoons Salt
  • 6 Eggs
  • 4 Cups Sugar
  • 1 Teaspoon Vanilla
  • 1 Pound 8 Ounces Unsalted Butter, melted
  • 12 Ounces Chocolate Chips
  • 4 Ounces Chocolate Chips
  • 2/3 Cups Cream


Sift together the flour and cocoa powder. Add the salt. Reserve.

Whip the eggs and sugar to ribbon (light in color and thick). Add the vanilla.

Fold the flour mixture and butter alternately into the whipped egg. Add the chocolate chips.

Pour the batter into a parchment lined (or buttered and floured) 9×13 pan and bake at 350° for 35 minutes, less for a sheet pan.

Let cool.



Place the chips in a bowl. Bring the cream just to a boil. Pour the cream over the chips and let sit for a couple minutes. Whisk the mixture together.

I tend to unmold the brownies and pour the ganache on the bottom because I like them to be perfectly smooth and square, however there is no reason why you cannot pour the ganache directly on top while the brownies are still in the pan. If you plan on pouring the ganache on the brownies in the pan, use butter and flour rather than parchment to prepare the pan.

Really really good topped with vanilla ice cream.

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