Chris Morocco Brownies Recipe

Chris Morocco Brownies Recipe
By The Cooking World, Editorial Staff
July 7, 2023

Chris Morocco Brownies

In this week's recipe, indulge your sweet tooth with the heavenly delight of Chris Morocco Brownies!

Created by the culinary genius himself, these brownies are a testament to the perfect balance of rich chocolatey goodness and fudgy decadence.

Prepare to embark on a mouthwatering journey as you dive into each moist bite, where the depth of flavor is nothing short of extraordinary. Whether you're a baking novice or a seasoned pro, this recipe is designed to bring out your inner pastry chef. So gather your ingredients and get ready to create a batch of brownies that will leave everyone begging for more.

15 minutes
27 to 30 minutes


Nonstick vegetable oil spray or unsalted butter, room temperature
62 g (½ cup) all-purpose flour
50 g (½ cup) Dutch-process cocoa powder (such as Guittard cocoa rouge)
1½ teaspoon Diamond Crystal or ¾ teaspoon Morton kosher salt
113 g (1 stick) unsalted butter
113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces
250 g (1¼ cups) granulated sugar
3 large eggs
15 g (1 tablespoon) vanilla extract
113 g (4 oz.) semisweet chocolate chips

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  1. Preheat oven to 180 ºC (375 °F). Lightly coat a metal 20 cm x 20 cm (8x8 inch) baking pan with nonstick vegetable oil spray or unsalted butter, room temperature, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray.
  2. Whisk 62 g (½ cup) all-purpose flour, 50 g (½ cup) Dutch-process cocoa powder, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a small bowl to combine.
  3. Combine 113 g (1 stick) unsalted butter and 113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces, in a medium metal bowl set over a large saucepan of barely simmering water (bottom of bowl should not be touching water). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.
  4. Whisk in 250 g (1¼ cups) granulated sugar, then add 3 large eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in 15 g (1 tablespoon) vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in 113 g (4 oz.) semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.
  5. Bake brownies until set across top and a tester inserted into the center comes out with just a few moist crumbs attached, 27–30 minutes. Let cool in pan at least 30 minutes, preferably in refrigerator, before cutting into 12 pieces.
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