BB Mondays: Robert’s Absolute Best Brownies

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First episode of the new series!! I am so excited that it’s here and I can finally share it with you. Mondays will be sweet again. icon smile BB Mondays: Roberts Absolute Best Brownies I think it’s good to start the week off right and what better way than do it with chocolate?

I am starting off with David Lebovitz’s recipe, as I did with CCC Mondays series. I thought it might be good luck. icon smile BB Mondays: Roberts Absolute Best Brownies

roberts absolute best brownies 2 BB Mondays: Roberts Absolute Best Brownies

What I did not expect is how much we will love these brownies! It will be hard to top them off. They have everything we are looking for in the best brownies: crunchy top and fudgy gooey center. And they taste absolutely divine!

Just like the name says: absolute best!

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But then, it’s from David so you know it’s a good one.The original recipe was shared by David Lebovitz on Leite’s Culinaria. You can also find them in his book, Ready for Dessert.

Few notes on the recipe:

- As soon as I pulled them out of the oven, I was dancing in my kitchen! If you follow me on Twitter, you saw my tweets icon smile BB Mondays: Roberts Absolute Best Brownies The top looked exactly how I wanted it to look like. Crackly! Crunchy! It was like a golden gate to heaven….

- …. a ooey gooey fudgy heaven! The center is so chocolatey, it melts in your mouth!

- You really need to let these babies cool completely before cutting or you won’t get nice squares. But then, hey, I won’t judge you if you just dig in and eat them straight out of the pan. Just let them cool at least a little bit – you can enjoy these brownies with a burned tongue… Just sayin’…

- The original recipe calls for whisking the batter vigorously by hand. I usually hold my baby on my hip when I’m in the kitchen so I poured the batter into my KitchenAid‘s bowl and let my turquoise beauty do the job. And it worked great!

- You can add nuts to these brownies, but I don’t like nuts in mine so I skipped this step. But apparently, this recipe is great for add-ins, so you can go with your likings.

- So what’s with the name? David Lebovitz shared a recipe he got from Robert Steinberg, an American physician who was also a co-founder of Scharffen Berger chocolate. Can you imagine a better source for a truly decadent treat?

Yields 16 2"x2" bars

BB Mondays: Robert’s Absolute Best Brownies

Fudgy center and crunchy top - one of the best brownies you will ever taste! Original recipe comes from David Lebovitz, found via Leite's Culinaria. You can find the BB Mondays series on

15 minPrep Time

30 minCook Time

45 minTotal Time

plus BB Mondays: Roberts Absolute Best Brownies Save Recipe


  • 6 Tbsp unsalted or salted butter, cubed
  • 8 ounces bittersweet or semisweet chocolate, chopped ( I used semisweet chocolate chips )
  • 3/4 c sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/4 c all-purpose flour


  1. Preheat your oven to 350 degrees F.
  2. Line a 8" x 8" baking dish with parchment paper, making sure to leave an overhang to make lifting brownies out easier. Lightly butter the paper or spray with cooking spray. Set aside.
  3. In a medium saucepan, melt butter and chocolate. Stir until the chocolate is melted and the mixture is smooth. Remove from heat.
  4. Add sugar and whisk until combined.
  5. Add eggs, one at a time, whisking well after each addition.
  6. Add vanilla and whisk again.
  7. Sift the flour through a sieve right over the chocolate mixture.Whisk until incorporated. At this point you need to whisk the batter vigorously for 1 minute. I poured the batter into a bowl of my standing mixer and let it do the work. Whisk until the batter becomes smooth and glossy and there is no graininess from sugar. It will start to pull away from the sides of saucepan or bowl.
  8. Pour batter into prepared dish and bake for 30 minutes, until the center is almost set. Do not overbake.
  9. Cool completely before cutting.


Cool completely before cutting into squares. If you like nuts in your brownies, you can add them to the batter right before pouring it into the dish. The original recipe calls fore baking these brownies in a 9" square pan, but I used 8" square dish without problems.

Have you tried this recipe? What’s your favorite brownie recipe?




  1. says

    I made two batches of these for my Christmas baking tins. Extremely good! I used half semi sweet choc chips and half Lindt dark chocolate. I also added some walnuts to one of the batches,,,,,excellent. Instead of whipping it by hand, I put the eggs and the sugar melted chocolate into my Nutribullet and let ‘er rip. It gets very thick, but it did the trick. Brownies came out with nice crunchy topping. I’m keeping this recipe for next year’s Xmas tins as well.

  2. says

    I think I dribbled a little. I love that crackled top… and I can see how moist and fudgy it is! Okay, this is a little torturous. I want/need a brownie BAD now! :) Great way to kick off the series!!

  3. says

    These brownies would be a fabulous start to my week, Anna! I love that crunchy top! My qualifications for a perfect brownie are the same as yours, so I can’t wait to see what you come up with for the perfect brownie!

  4. says

    Those do look like fantastic brownies. I am a big fan of the ooey, gooey, fudgey varieties. Seems like the less flour in the recipe, the better they are. What a great new series!

  5. says

    I can’t think of a better way to start a Monday! These remind me of those perfect brownies my mom used to put in my lunch bag. Perfect at lunch with a glass of milk. Delicious!

    Happy Monday!

    Danielle xo