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A dense, moist, devil's food flavored brownie perfect for a brownie sundae. 

Bake along with our Baking Time playlist. Get it here.  

Yield: 2 dozen 2 inch squares
Working Time: 1 hour
This recipe contains: Eggs, Gluten, Dairy


1¼ cups Collection Etienne Cocoa Rouge

1¼ cups unsifted all-purpose flour

1½ cups unsalted butter (3 sticks)

3 cups sugar

½ teaspoon salt

2 teaspoons vanilla

7 large eggs

2 cups (8 oz) chopped walnuts (optional)


Line a 9x13x2-inch pan with foil. Preheat oven to 350ºF.

Blend cocoa and flour in a medium bowl until uniform; set aside. Melt butter in large microwave safe bowl for 1-1½ minutes, until melted. Mix in sugar, salt and vanilla with a wooden spoon. Vigorously beat in eggs one at a time until smooth and glossy. Mix in dry ingredients until smooth and free of lumps. Stir in walnuts (if using) and spread into prepared pan.

Bake 45-50 minutes or until toothpick inserted in center still has moist crumbs. Cool completely on rack before cutting with a long bladed sharp knife.