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Submitted by Ice Cream

Chocolate Brownies

These brownies are for our bonbons, but they can also be made in a 9-inch square pan as regular brownies. "


nonstick cooking spray
1 cup unsalted butter, cubed
6 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
4 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
1 cup unbleached, all-purpose flour
1 teaspoon table salt


Preheat oven to 375°F. Coat a jelly roll pan (approximately 12" x 18") with cooking spray and then line with parchment; reserve. Put the butter and chocolates into a heatproof bowl and place over a pot of simmering water. Once both are completely melted, set aside to cool to room temperature. Reserve. In the bowl of a stand mixer fitted with the mixing paddle, or using a hand mixer fitted with the mixing beaters, mix the eggs and egg yolk on speed 3 until lightened, about 30 seconds. Add the granulated and brown sugars and beat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add instant espresso and vanilla; beat until well combined. Stir the flour and salt into the chocolate mixture. Add the chocolate/flour mixture to the egg/sugars mixture and mix on speed 1 until just incorporated. Pour into prepared pan. Bake for about 25 to 30 minutes, or until edges are dry.
When fully cooled, cut into rounds using a 2¼-inch round pastry cutter.

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Makes 35 brownies

Nutritional Information
Per Serving

Nutritional information per brownie: Calories 166 (46% from fat) • carb. 22g • pro. 2g • fat 9g • sat. fat 5g • chol. 44mg • sod. 70mg • calc. 10mg • fiber 1g

This recipe can be prepared using the following Cuisinart® products:
Frozen Yogurt – Ice Cream & Sorbet Maker

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