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“To make your own pastry flour, use one part cake flour to two parts all-purpose flour.”
1hr 20mins
12 brownies

Ingredients Nutrition

  • 9 ounces bittersweet chocolate
  • 1 cup butter plus 2 tablespoons butter, cut into small pieces
  • 5 eggs, beaten lightly with a fork
  • 1 13 cups superfine sugar
  • 3 tablespoons pastry flour


  1. Roughly chop the chocolate. Place in a medium-sized bowl and add the butter.
  2. Place the bowl over a saucepan of simmering water, creating a double boiler. Heat, stirring constantly, until the butter and chocolate have melted together. Transfer to a large bowl and set aside.
  3. Preheat the oven to 325'°F.
  4. Sift together the flour and sugar, then stir into the chocolate. Add the eggs and mix well.
  5. Allow to rest at room temperature for 30 minutes. The batter will thicken.
  6. Line a muffin tin with liners. Scoop the brownie mixture evenly between the liners.
  7. Cook for 30-35 minutes. The brownies will still be moist when done, but they will puff up and fall slightly when cooling.

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