Belgian Chocolate Brownies

Belgian Chocolate Brownies


To get the best brownies use the best chocolate and use a lot of it. 



8 Ounces Chopped Unsweetened Belgian Chocolate

1 Cup Unsalted Butter

6 Large Eggs

2 Tablespoons Vanilla Extract

1/2 Teaspoon Kosher Salt

3 1/2 Cups Sugar

2 Cups Unbleached Flour

1 Tablespoon Half & Half


Preheat your oven to 375° F.  Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish.  We don’t want the brownies sticking to the pan! 

In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat.  Stir often and make sure not to overcook the chocolate and butter mixture.  Remove from the heat and set aside to let cool. 

In a large size bowl combine the eggs, vanilla and salt and sugar.  Beat until fluffy.  Add the flour and the chocolate mixture to the egg mixture – alternating.  Mix until the batter is nice and smooth.  Pour the batter into the baking dish and then brush the half & half evenly on top.  Bake for 35 minutes.  The brownies should look risen and lightly cracked on top.  Remove from the oven and cool in the pan before cutting.  Makes 18 brownies.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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