Cocoa Brownies

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent and simple recipe to follow. My husband and kids loved it. I only had a taste as I'm allergic to chocolate specifically the cocoa but it made me go back for a couple more bites.. It's fantastic and would recommend this recipe to anyone.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The absolute worst recipe I have ever had the displeasure of following. I followed the recipe EXACTLY. It stayed a goopy batter mess and bubbled over the pan. Really Alton Brown? I am really disappointed in you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Now I know how to make brownies from scratch!! Followed the instructions and they came out perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't understand all of the positive reviews...my girlfriend and I followed all of the instructions to the letter, but the brownies just came out terrible. After 20 minutes of baking at 300, we noticed a weird crust forming on the top. After 30 minutes we turned the heat up to 350 because the middle just wasn't being cooked at all. We took them out after about an hour and 15 minutes, as they were taking forever to get cooked all the way through. The end result is nothing short of the worst brownie we've ever had. It's still edible of course, but they basically just need to be drenched in milk to make the quarter-inch crust not super hard.

I've never heard of a recipe calling for brownies to be cooked at 300, and also the ingredient quantities are all about twice as much as necessary. This is simply a bad recipe; AB rarely lets me down, but this time he totally did.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

you dont really need to add as much cocoa but, you need at least a cup for the dark flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!