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 RCnDC
Jacksonville Fl
on February 05, 2012
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Other brownie recipes what other brownie recipes? This is now the only brownie recipe I use they are out of this world and are so easy to make I like easy being a mom of 4 kids I don t have a lot of time and I want something better than box mix and this is so it!!
By tbard4_11507397
Salem Township, MI
on February 04, 2012
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Excellent brownies, AB! These were very easy to make and turned out wonderful! Watch the video. That is key! There are some different tips that aren't in the written recipe, like the "sling" to take the brownies out of the pan. I've never taken brownies out of the pan that easily! Very nice, deep chocolate flavor and not overly sweet.
By xiatiana
on February 04, 2012
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This is, by far, the best recipe for brownies I have come across yet! They are more like the gourmet brownies you can find in high-end shops: super rich, buttery, and dense- yum! I found this recipe due to the fact I was almost out of granulated sugar, but had plenty of brown sugar. I had to alter the recipe a tad by using 1/4 cup granulated sugar, 3/4 cup confectioner's sugar and 1 cup of brown sugar. I also added about a 1/2 cup of pecans to that batter. I only recommend using a high quality cocoa for these brownies (not the one you usually find in a supermarket and I cut the amount down from 1 1/4 cup to 1 cup since I used a pricey belgian cocoa. After I spread the batter into the glass pan, I broke off pieces of a good bittersweet chocolate bar and inserted them through the top randomly. These brownies took 55 minutes overall to bake, but I did start checking at 45 minutes. I think 50 minutes would have also been fine.
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