2 Videos | Photo: Cocoa Brownies Recipe
Ingredients
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 11/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
Directions
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams
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By rlpitotti
on May 24, 2013
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Eh, just okay. I found the texture to be a bit powdery, like barely moistened cocoa powder texture, and the taste a bit flat. I used high quality ingredients and followed the directions so not sure where I went wrong, I usually love Alton's recipes and find them fool-proof. I think they need to be a touch sweeter and smoother. I think using part cocoa powder and part melted chocolate would provide a better texture, but maintain a rich chocolatey flavor. I won't use this recipe again or a recipe that calls for that much cocoa powder.
By aquielisunari
usa
on May 15, 2013
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TEMPERATURE is the sticky point. I chose to start @ 300F. At 15 in(30 minutes left I turned the oven to 325F. At 30 minutes in with 15 minutes left I turned it up to 345F. I checked them @ 45 minutes with a knife. 5 minutes later they were done. I started with softened BUTTER two sugars and eggs and used my mixer to mix it for about 10 seconds on high. I added 1/4 cup extra( 1 1/2 cup total DUTCH PROCESSED cocoa and then the flour(SCANT half cup and salt. I did use an 8" square pan. Everybody loved these brownies but I did want to adjust the ingredients and needed to adjust the cooking time. No frosting or powdered sugar necessary. If one was to add frosting or extra sugar they might cross the line. These were just some of the best brownies I've made for some time. Got milk?
By kim@lv.org
on May 13, 2013
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a little too cake-y for me. I cooked them for 62 minutes and the toothpick was still coming out with batter on it! Not too sure on the sifting. I think I would have done better not to sift - made the texture way too fine and fluffy.
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