Sebastian's remarkably wonderful brownies from Dorie's Cookies (page 30) by Dorie Greenspan

  • cocoa powder
  • eggs
  • all-purpose flour
  • butter
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sofull on November 16, 2020

    Excellent brownie recipe

  • TrishaCP on March 09, 2020

    We really liked these, especially the crackly top.

  • amandabeck on April 29, 2019

    Delicious brownies! Dense and fudge-y insides with nice crackling top. Use best-quality cocoa powder. Some of the best brownies I have ever made. Recipe contains an insane amount of sugar and cocoa powder though.

  • twoyolks on April 24, 2017

    I liked these brownies. They're not deeply chocolatey but they were good.

  • clcorbi on January 23, 2017

    I did not think these brownies were anything special, similar to aacook's comment. However, I'm not sure I'm qualified to make a judgement call here, since due to time constraints I had to refrigerate the batter overnight prior to baking these. I know that aging helps cookie doughs, but perhaps that isn't the case with brownie batter. These still taste good, and we will eat them, but I have made better brownies.

  • a2cook on December 17, 2016

    A little disappointed by this. I've had much better brownies. I found this very dense and very, very sweet. Won't make this again!

  • Melanie on October 29, 2016

    Different method to any other brownie I've made before - mix for 10 minutes to aerate before baking. Great texture and flavour, no surprise that this is another winner from Dorie. Time will tell if this becomes my go to brownie.

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