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Chocolate Brownies

Brownies Submitted by Ice Cream
Brownies Submitted by Ice Cream
Cuisinart original

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

Nutritional information

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


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.