Cocoa Brownies

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These brownies are perfection! I used Valrhona Cocoa which is what I consider the best, followed the recipe exactly and they are the best brownies I have ever had!

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Seriously I thought all brownies were alike- but these are heaven! It's the little amount of flour that keeps these so chocolatey! You can instantly tell the difference in the batter when you beat the eggs and add sugars and cocoa- talk about yummy batter, this batter was the best I've tasted!

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These are amazing! I made a half recipe, which filled a small pan and took about a half hour to bake. I used plain Hershey's cocoa, but I can only imagine how great they must be with nicer stuff. These are very, very rich, dark, and not too sweet. Totally worth the sifting!

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The best! My wife thanks you. I call them Alton brownies though I did add chocolate chips to the mix. Can you have too much chocolate?

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This is a great recipe to have on hand for when you don't have any baking chocolate!

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I have been looking for a decent brownie recipe for years and NOW I HAVE FOUND IT!!! These are THE BEST brownies I have EVER made from scratch!!! I know I should share but I really don't want to so I probably won't!! :

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I made one batch of these for someone's birthday at work. Once they cooled and I could taste them, I made another double batch to share at home and have my husband take a batch to work. They are way too good not to share. They are wicked excellent!

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These are hands down the best from scratch brownies! and I've tried many... Even my husband with, as he says, high "Epicurean" standards loves them! ....

For those of you that came out with a powdery texture could be two reasons:
1 You must use high quality cocoa powder, as I imagine Alton does. It's pricey for good stuff, but worth it!!!
2 You must sift!!!! I've made these a few times. I didn't sift my first batch and used Nestle cocoa powder and they had the kind of heavy cocoa/powdery texture other reviewers have had. I sifted my second batch and they came out great! **Be sure with this recipe to measure, and then sift** Sifting allows the dry ingredients to absorb liquid better. My third go around I sifted and used a high quality cocoa powder and they came out PERFECT!!!!!
Definitely my new go to brownie recipe!

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Had to bake about an extra 10 minutes, but these are hands down my favorite brownies ever. They had a very different texture than what I've had before. The best term we cold come up with was creamy. Yum.

I blended the beaten eggs, sugar, and cocoa for a good while which might have helped the powderiness others experiences.

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Wow! These are absolutely delicious, easy to make and the ingredients are my kitchen staples. I will never need another brownie recipe.