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San Francisco chocolate and confection visionary Michael Recchiuti shows off his art in this sophisticated brownie recipe using E. Guittard vintage chocolates. This recipe works beautifully with any one of the single origin varietal chocolates: Sur del Lago from Venezuela, Chucuri from Colombia, or Ecuador Nacional from Ecuador. The recipe calls for a total of 10 ounces of chocolate---half melted and stirred into the batter and half added as chips. Michael advises that this recipe is best made by hand. Bake in a 9" x 9" pan for thinner brownies to serve as a sensational plated dessert. Alternatively, use an 8" x 8" pan if you prefer thicker, hand-held brownies. Serving Suggestions: Sur del Lago Brownies: Serve with fresh strawberries and cream, or a shot of espresso and your favorite chocolate sauce. Colombian Brownies: Serve with vanilla bean ice cream and bananas, or with custard sauce and a glass of port or sherry. Ecuador Nacional Brownies: Serve with caramel sauce and raspberries, or cinnamon-laced whipped cream.

Yield: One 9" x 9" pan
Working Time: 50 minutes
This recipe contains: Eggs, Gluten, Dairy


5 ounces (scant 1 cup) Collection Etienne Ecuador, chopped

4 ounces (1 stick) unsalted butter

3 eggs

1 cup sugar

Pinch of salt

1/2 teaspoon pure vanilla

3/4 cup all purpose flour, with 2 teaspoons of this amount reserved to dust chocolate chips

5 ounces (scant 1 cup) Guittard 72% Collection Etienne Ecuador Chocolate, coarsely chopped into chips


Preheat the oven to 325 degrees F. Line 9" x 9" baking pan (Note, if using an 8" x 8" pan, extend baking time to approximately 30 minutes) with buttered parchment paper.

Melt chocolate with butter.

Beat eggs, sugar, salt, and vanilla.

Add melted chocolate and butter to egg mixture.

Incorporate flour slowly. Do not overmix.

Dust chocolate chips thoroughly with the 2 teaspoons of flour, then stir chocolate chips into batter.

Pour batter into baking pan. Bake 25 - 30 minutes. Brownies are done when the surface develops a thin crust, similar to the feel of a delicate layer of ice crystal forming on water before it turns to a solid form. A very light touch with a fingertip in the center of the pan will still leave a soft impression. Do not overbake! Let cool before cutting.

Refrigerate or freeze the cooled brownies before cutting with a sharp knife or cookie cutter, then return to room temperature for serving.