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Dominique Ansel is a famous French pastry chef who introduced Americans to Cronuts. He published a cookbook back in 2020 called Everyone Can Bake, and in it he shares his "go-to" recipes. This is my version of Dominique Ansel's brownies recipe. I wish I'd found it sooner. These 8-inch pan brownies are different and very good. They have a thick crust, soft centers and what seems like an absurd amount of dark and milk chocolate chips, which ends up being not so absurd once the brownies are baked.
8-Inch Pan Brownies Ingredient Weights
This correct measurements for this recipe are in grams, so definitely use a scale. The volume amounts with the original recipe were a little odd to me. For instance, it says 115 grams is 1 cup of flour. For most of us, that's actually 127 to 140 grams. And 3 eggs usually weighs closer to 150 grams than 135. In the recipe card below I put the volume amounts I got with each weight. Then again, I'm not the one who won a James Beard award. Just make the recipes using the grams and you'll be happy.
Update: I have to amend what I just said about flour weighing 115 grams per cup. The day after I posted this I bought a bag of flour -- a different brand. I scooped it and swept it and got 115 grams! Imagine that. Dominique Ansel was right! But seriously, this was all-purpose flour right out of the bag, and I've never had it come in at such a low weight. Yet another reason to use a scale.
Dutch Process Cocoa Powder
Another thing that I'm pretty sure helped make these exceptional brownies was the Guittard Rouge Dutch process cocoa powder. The brownies have a teaspoon of baking powder in the recipe, so the alkaline Dutch chocolate works in tandem with that for rising. If you use natural cocoa powder, expect different results. I love natural, but am glad I went with the Dutch process here.
Milk Chocolate Chips
About those chocolate chips, Dominique Ansel's brownies call for milk chocolate chips. I used a mixture of my favorite Guittard milk chocolate chips and Costco's Kirkland semisweet. The flavor of the milk chocolate chips really stands out in every bite and in a good way. If you can't find the Guittard chips, you could use any other brand.
There's not much to say about these because they are just out-of-the-ballpark good, which is not surprising given the source.
Link to the Book: Dominique Ansel's Everyone Can Bake.
- Dominique Ansel Banana Bread
- Peanut Butter Topped Chocolate Brownies
- Favorite Brownie Recipes of All Time
- Milk Chocolate Brownies
- Brownies from Baked
Recipe
Dominique Ansel's Go-To Brownies
Anna
An easy fudge brownie made with cocoa powder and loads of chocolate chips.
Print RecipePin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Cooling Time 3 hours hrs
Total Time 3 hours hrs 45 minutes mins
Course Dessert
Cuisine American
Servings 12
Ingredients
- 1 cup minus 2 tablespoons unbleached all-purpose flour (115 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter, plus 2 teaspoons (150 grams)
- 1 ½ cups granulated sugar (300 grams)
- 3 medium eggs (135 grams)
- ½ cup unsweetened Dutch process cocoa powder plus 2 tablespoons (70 grams)
- 1 ⅓ cups chocolate chips, I recommend a mix of milk and dark (225 grams)
Instructions
Preheat oven to 350 degrees F. Line an 8-inch square pan with foil or parchment and grease bottom only.
Weigh your flour and whisk it with the baking powder and salt. You only need to sift it if it's lumpy. Set aside.
Begin melting butter in the saucepan. When it's about halfway melted, add just ½ cup (100 grams) of the sugar. Heat the butter and sugar together for 1-2 minutes to dissolve the sugar. Remove from heat.
In a mixing bowl, whisk together the eggs and remaining 1 cup of sugar until smooth, then whisk in the melted butter mixture along with the cocoa powder. Stir until smooth, then stir in the flour mixture. Let cool a little if still warm (so that you don't melt the chocolate chips).
Fold in the chocolate chips.
Scrape the thick batter into the prepared pan. Smooth top with a spatula.
Bake at 350 degrees f for 30 to 35 minutes (I baked the full 35).
Let cool completely, then lift from the pan and serve. If desired, chill before serving.
Keyword Basic Fudge Brownies, Dominique Ansel
Tried this recipe?Let us know how it was!
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