Homemade Bouchon Brownies

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Homemade Bouchon Brownies

Homemade Bouchon Brownies

If you are anywhere near New York City, or much of the East Coast for that matter, you probably have some level of cabin fever from being cooped up inside this weekend! I was certainly going stir crazy yesterday. And even though it’s possible to get out today, it’s still an absolute mess out there! So, I decided to bake, naturally.

I planned on baking brownies this weekend anyway since it’s a friend’s birthday and he loves chocolate! There is no shortage of chocolatey goodness in these intensely flavorful brownies. I mean, they are really chocolatey. I’m not the kind of person who drinks milk, but these brownies were made for milk. Or go really crazy and serve them with some vanilla ice cream.

Brownie mise-en-place

Brownie mise-en-place

I decided to be really organized about making them, so I set up my mis-en-place and filmed myself mixing and stirring. So, be on the look out for the how-to video! In the meantime, I’ve included the recipe below, which is really all you need so that you can have these amazing brownies on your table!

Allow the brownies to cool in their pan for 10 minutes so that they retain their shape.

Allow the brownies to cool in their pan for 10 minutes so that they retain their shape.

Homemade Brownies

Homemade Brownies

Invert the pan and carefully remove the brownies

Invert the pan and carefully remove the brownies

brownies and milk

brownies and milk

Homemade Bouchon Brownies




12 brownies

*I used a pan that is specially-made for “Bouchon Brownies” that I purchased at Williams Sonoma. You can find similar silicon molds for “bouchons” on Amazon.


  • 10 tablespoons (141 grams) unsalted butter
  • 1/4 cup + 2 tablespoons all purpose flour (50 grams)
  • 1/2 cup + 2 tablespoons unsweetened cocoa or cacao powder (50 grams)
  • a dash of salt
  • 2 medium eggs (75 grams)
  • 3/4 cup + 1 tablespoon granulated sugar (162 grams)
  • 1/4 teaspoon vanilla extract
  • 1/2 cup chocolate chips (112 grams)


  1. Chop the butter into one-inch pieces. Place half in a bowl or saucepan and melt. Once melted, combine it with the remaining butter in a small bowl. (All of the butter will not melt completely.) Set aside.
  2. Place the flour in a medium-sized bowl. Sift in the cocoa powder. Add the salt and whisk to combine. Set aside.
  3. Place the sugar in a large bowl. Add the eggs and vanilla. Using a hand mixer or stand mixer, whisk on medium-low for 2-3 minutes, until well combined and it forms a ribbon. Scrape down the bottom and sides of the bowl.
  4. With the mixer running on low, add 1/3 butter, and mix. Then, add 1/3 of the flour mixture and mix. Continue two more times until all of the ingredients are incorporated.
  5. Scrape down the bottom and sides of the bowl and mix until incorporated.
  6. Fold in the chocolate chips. Cover and let the batter rest for two hours in a cool place (not the refrigerator, although, you can refrigerate the batter at this point for up to two days. Just bring to room temperate before baking.)
  7. Preheat the oven to 350F.
  8. Carefully fill the molds with the batter (a piping bag will make this super easy, but I just used a spoon and knife).
  9. Once the oven is fully preheated, bake for approximately 16 minutes. A toothpick inserted into the center should come out clean (except for melted chocolate from the chocolate chips!)
  10. Once the brownies are ready, remove from the oven and allow them to cool in their moulds for 10 minutes so that they will retain their shape. After 10 minutes, invert the moulds to release the brownies onto a cooling rack, and allow them to cool completely.
  11. They may be kept in a sealed container for up to three days. Also, you may dust them just before serving with powdered sugar.


This recipe is adapted from the Bouchon Bakery cookbook.

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  • Paz SAYS | January 26, 2016

    Can’t wait to be able to try these! Thanks! 🙂

    • Foodie In New York SAYS | January 26, 2016

      You’re welcome!

  • Bouchon Brownie Video Recipe SAYS | January 26, 2016

    […] can find the full recipe here, or just click on over to the previous […]

  • Kathryn SAYS | March 4, 2019

    What can I do if all I have are large eggs? Can I make a substitution or will the brownies be ruined?

    • Leslie SAYS | March 7, 2019

      I hope you have a scale. Beat your eggs and then weigh them subtracting a teaspoon at a time to get to 75g.

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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