Photo courtesy of Bayou Bakery, Coffee Bar & Eatery

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24 brownies, cut in 6×4 rows in a 9” x 13” pan

  • 1½ cups sugar, granulated
  • 1 cup light brown sugar
  • 1 cup butter, unsalted
  • 14 ounces 72% chocolate, chopped
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 2 ounces espresso
  • 1 cup all-purpose flour
  1. Preheat oven to 300 degrees. Line a 9 x 13 pan with an oversized piece of parchment paper.
  2. Combine sugars and butter in a saucepan over medium heat. Using a whisk, stir until combined. Sugar will still be a bit grainy, but mixture should be somewhat smooth.
  3. Remove from heat and allow mixture to cool slightly. Add chopped chocolate and whisk until smooth. Note: if the butter mixture is too warm chocolate could break and separate, so be careful.
  4. Next add eggs one at a time, whisking until thick and shiny. Add vanilla, salt, cayenne, and espresso. Stir until smooth.
  5. Add flour and whisk slowly until smooth. Pour batter into pan lined with parchment paper.
  6. Bake on center rack for about 35 minutes. The center will puff a bit and the edges will look shiny and set somewhat firm.
  7. Remove pan from oven and allow to cool at room temperature for 45 minutes. Place in the refrigerator for 1 hour before cutting.


  • from Chef David Guas of Bayou Bakery, Coffee Bar & Eatery, Arlington, VA & Washington, DC

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