Amy Sedaris’s Aunt Joyce’s Brownies

August 29, 2007 · 7 comments · Print This Post

in Baked Goods, Desserts

I Like You Too!I purchased Amy Sedaris’s book last December and like most of my cookbooks, glanced at it once, had a good chuckle and never took it off the shelf again. That is until last week. I was craving junk food. Something quick, chocolate, and not cookies. I stood in front of the baker’s rack staring at my cookbooks until Amy’s jumped out at me. I knew she would have fabulous ooey gooey junk food recipes.

The word brownie popped out at me from the pages and I was officially a goner. Minimal instructions and minimal ingredients were exactly what I needed. Perhaps too minimal instructions since I ended up baking the brownies in a 9 inch pan. It really didn’t look like that much batter so I figured it would be fine. In addition, since that little accident a few weeks ago I’ve yet to purchase a new, more appropriately sized glass baking dish and the 9 by 13 seemed as though it would be too big.

I ended up with fluffy brownies that were 3 inches thick. They were amazing, and every time I ate one I ended up with a glutton fueled stomach ache. But that didn’t stop Chris and I from munching on them for several days until they were completely gone. It probably didn’t help that we topped them with Ben & Jerry’s Cookie Dough ice cream. Oh well. That’s why we work out, or at least, that’s what I tell myself.

PS: The gigantic 72 ounce bag of chocolate chips in the images below is from my new best friend Costco. They have tons of great bulk baking supplies. Definitely check it out sometime if you have the cupboard space. Personally, I make room for chocolate chips.

Aunt Joyce’s Brownies (Originally published in I Like You: Hospitality Under the Influence by Amy Sedaris)

4 eggs beaten until fluffy
1 C sugar
1 C flour, sifted
1 tsp. baking powder
1/2 tsp. salt
1 12-oz package chocolate chips
2/3 C unsalted butter
2 tsp. vanilla extract

Melt together chips and butter. Beat eggs and add in everything else. Bake at 350 degrees for 25 minutes. Optional: Press pecans on top, down into dough.

Consultation With Amy
Consultation With Amy
Break Out the Big Guns
Break Out the Big Guns
Melt Bits and Butter
Melt Bits and Butter
Beat the Eggs
Beat the Eggs
Combine and Bake
Combine and Bake
And Now...the Bellyache
And Now…the Bellyache

{ 6 comments… read them below or add one }

1 Cate O'Malley August 30, 2007 at 6:16 pm

I’ve been so tempted to buy this book, but haven’t … yet.


2 Erin August 30, 2007 at 8:48 pm

Hi Cate,

You should definitely pick it up! I’ve made a few other items from the book as well and they’ve been delicious. It’s very funny and the text and images are absurd, but the recipes really do (surprisingly) work.


3 Stephanie April 22, 2010 at 9:41 am

Hi Cate!
I just had to leave you a comment to let you know
that I stumbled upon your cute website and
tried this recipe…. It is simply delicious! These
brownies are much lighter in texture than any
other I have baked. Perhaps that is due to the fact
that I beat the eggs until fluffy.
I own Amy Sederis’s cookbook and it is fabulous
for so many reasons! I have also purchased a copy
for one of my girlfriends( it makes a great gift)!
I wanted to make Amy’s chocolate chip cookies
for my boyfriend yesterday(they are his faborite),
but realized I had packed my cookbooks up
already. When searching online for the recipe
I found your site & decided to try the brownies
instead. Thank you for the fantastic recipe!
Darling site. I just love the pics!
Take care,
Austin, Tx


4 Stephanie April 22, 2010 at 9:44 am

I am so sorry,
I meant to address my previous comment to you!


5 charles October 14, 2012 at 5:16 pm

get the book. funny yummy stuff


6 chris October 12, 2020 at 4:02 pm

I tried this recipe after hearing about them on a podcast via Michael McKean (and luckily my sister owns the cookbook!). They turned out delicious, but I have to say the inside is complete goop (completely delicious goop, but certainly not cooked through). Some variables that make me wonder what went wrong:
1) I’m at 6,400 ft. elevation.
2) I use a basic electric oven.
3) I’m unsure as to whether the sifted flour should measure as a packed 1C or not – I sifted into my measuring cup until the line reached 1C, but I’m now wondering if that wasn’t enough flour.

Any advice would be appreciated. For now I’m happily enjoying these with a spoon 😉


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