Cocoa Brownies

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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?

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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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These brownies are a a cross between yummy fudge and a brownie. Very rich and chocolately. Definitely a favorite!

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This is by far the best brownie I've ever made. At first, it looks like there's too much butter, but in the end it is super moist, yet still chewy. I use the hershey's special dark cocoa, and it comes out tasting very dark and rich, which I prefer. I don't even bother with other brownie recipes anymore - this is it!

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Great recipe!!! Makes a super rich and moist brownie. I ended up substitituting unsweetened applesauce for 1/2 of the butter and they were still amazing. They were superb, but next time I might try lightening up a little more by reducing some of the sugar.

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This has become my all time favorite brownie recipe. Just last night I made a double batch that I bake off in mini muffin tins and got four dozen brownies bites out of it that were the hit of my office today. And since I work at a fine dinning establishment, you have to have something pretty special to wow them!

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I keep making this recipe over and over! There is are a few important things that can make these brownies amazing or mediocre. Regular grocery store cocoa (any brand made it too bitter because there is so much cocoa. I used Callebaut cocoa (very easy to buy online, which is less bitter. Dutch process might work too, but the Callebaut is really fantastic. The other thing to watch is the eggs. Do not overbeat them or the brownies will rise too much. Finally, the recipe is super fast in a food processor instead of a blender.

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These were fabulous! I did use a 9 x 13 pan but otherwise left everything identical... except that I added chopped walnuts. Very decadent, moist, and delicious.

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I added some toasted pecan nuts and chocolate chip- EVERYBODY loved it! Will definitely bake this again. Thank you Alton!

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This is an excellent, scrumptious recipe with a few small reservations.

The Good:

I am a proper chocoholic, and love brownies. The texture of these brownies are perfect! They're moist; not too caky, not too fudgy - perfect brownie consistency which is near impossible to achieve with most recipes from scratch. Unlike box brownies, with their boxed plastic imitation flavor, this recipe packs a genuine rich chocolate punch that is totally satisfying for a chocolate fix.

The Minor Bad:

This recipe yields too much batter for an 8-inch square pan @ 300ºF for 45-60 mins. I would recommend using a larger pan, or reserving 1.5 cups of the batter for another time or purpose.

Recommendations:

1 Using Valrhona cocoa powder gives these brownies a deep lovely chocolate flavor.

2 For an extra delight, include 3/4 cup walnuts into the batter, and drizzle 1/2 cup homemade dipping [soft ball stage] caramel over the top of the batter in the pan before baking.