Servings: 18 large brownies
Prep Time: 30-35 minutes
Cook Time: 40-45 minutes
Difficulty Level: Medium to Hard

Collaboration may be the key to the perfect batch of brownies. This is your answer to pure decadence in chocolate form, created by the most food-obsessed students New York City has to offer. Combining two different recipes, a variety of new and old techniques, and my own secret ingredients—this brownie recipe was formed by the hungry writers at NYU’s Food Studies Graduate Program. Finding the right chocolate with the perfect rich and bitter balance, will be what makes or breaks this recipe. Best served with about a gallon of milk.


For the brownies:
1 2/3 cups chopped dark chocolate (between 65-80% cacao). This is equal to about 10 oz.
3 sticks unsalted butter, divided in half at room temperature
1 ¾ cup coarse coconut sugar
4 whole eggs & 3 egg yolks
Scrapings of 1 vanilla bean pod

1 ⅔ cups all-purpose flour
1 cup organic, vegan powdered sugar
⅔ cup dark cocoa powder
1 ½ teaspoons kosher salt

Oil or butter for baking dish

For the icing:
1 cup chopped semi-sweet or dark chocolate. This is equal to about 6 oz.
3/4 cup powdered sugar, sifted
1 stick of unsalted butter
Pinch of kosher salt


1. Place the oven rack in the middle of the oven and preheat the oven to 325°F.

For the brownies

2. To create a double boiler, fill a medium pot halfway with water and simmer on low to medium heat. Place a medium, heatproof bowl over the pot, and add the chopped chocolate and half the butter. The bowl should not touch the water in the pot. Stir occasionally until fully melted, then set aside to cool.
3. In a separate mixing bowl, whisk together flour, powdered sugar, cocoa powder, and salt. Set aside for later.
4. In a stand mixer set at medium-high speed, combine the remaining butter and coconut sugar. Mix until it’s light and fluffy.
5. Set the speed of the stand mixer at low, and add the vanilla beans, eggs, and yolks one at a time until well incorporated.
6. With the speed still set at low, add the room-temperature chocolate mixture, then gradually add the dry ingredients, about a cup at a time. Be careful not to overmix your batter.
7. Using a rubber spatula, spread brownie batter evenly in an oiled or buttered 13×9” baking dish.
8. Place the baking dish on the center rack and bake until a knife or toothpick can come out with few moist crumbs—about 40-45 minutes.

For the icing:
9. About 15 minutes prior to the brownies finishing baking, make the icing in a double boiler. Combine the chopped chocolate, powdered sugar, and butter. Stir occasionally over low heat until it’s fully melted. Season very lightly with kosher salt.
10. When brownies are finished baking, pour warm icing over the hot brownies. Let cool before cutting into 2-inch squares.

Additional notes:

  • Use light brown sugar in place of coconut sugar, or 2 teaspoons vanilla extract instead of vanilla beans.
  • Crack all eggs into a separate bowl before adding to batter, in case of a rancid egg.
  • Use an electric hand mixer if you do not have a stand mixer.

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