Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour, sifted, plus more for baking pans

  2. 12 ounces unsweetened chocolate, coarsely chopped

  3. 1 1/2 cups (3 sticks) unsalted butter

  4. 4 cups granulated sugar

  5. 6 large eggs

  6. 1 tablespoon pure vanilla extract

  7. 1/8 teaspoon salt

  8. Confectioners' sugar, for decorating

  9. Vegetable-oil cooking spray

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 350 degrees. Coat two 9-by-13-inch baking pans with cooking spray. Line bottoms with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Set aside.

  2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.

  3. Put granulated sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-low speed until pale and fluffy, scraping down sides as needed, 2 to 3 minutes. Reduce speed to low. Add chocolate mixture; mix until combined. Mix in vanilla, flour, and salt.

  4. Divide batter between the prepared pans. Bake, rotating halfway through, until a cake tester inserted in the centers comes out mostly clean, about 25 minutes. Transfer to wire rack to cool completely.

  5. Invert brownies onto a work surface; remove parchment. Cut out five 2 1/2-, 1 3/4-, and 1 1/4-inch circles from each. Turn each circle right side up. Stack largest on bottom to smallest on top. Just before serving, sprinkle with confectioners' sugar.


Send feedback