Cocoa Brownies

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The 11/4 thing through me off because of the spacing.... it's 1 and 1/4 cup, I searched for the video of this episode that he did on this recipe and found it on youtube. About to try and make these brownies for my Thanksgiving dinner.

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Super-dense, fudgey, chocolatey brownie! Had some friends over last night, so I decided to make something easy, that would let me break in my new stand mixer. Wow! The brownies did take 55-58 minutes to bake, but it was worth it! The only thing that would have made it better was vanilla ice cream on top! These are rich, and I'm glad I added the toasted pecans in my batch...I will definitely try these again, probably with nuts and some milk-chocolate chips next time. For those who had this recipe come out less dense/more cakey, the batter was probably overmixed, or mixed at too high of a mixer speed, adding more air to make the batter lighter.

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I don't know what I did wrong, but something about them just wasn't right. They came out of the oven looking like cake, and had a sorta weird texture. Also, not very chocolatey. The one good thing is they were at least edible, whereas the first recipie I found for cocoa brownies for flat out awful. Maybe I'll try again, mix it up and see if I can make them better.

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This will absolutely be my go-to recipe for all future brownie endeavors! It was simple, quick & quite frankly I think it's fail proof! I'm not a master baker, but these were a hit. My oven is a little screwy so I had to leave them in for 55 minutes at 300 degrees, but they came out beautiful, perfect even. Even the next morning they are dense, chewy, sticky, chocolatly with the thin, shiny, crackly crust on top. TO DIE FOR. The butter/flour of the pan is a new technique to me but it worked really well..no sticking to the pan at all. If you are looking for an easy, delicious recipe for brownies I really don't think you can go wrong with this one.

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Yummy ~ the best brownie recipe ever!

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Chocolate lover's dream! I bake quite a bit, and therefore have developed some restraint in not scarfing all the available baked goods in my home. I cannot, however, stay away from these brownies. I've made them several times now, and have hit on my perfect recipe. I substitute 1 tsp. of instant coffee mixed with 1 tsp. hot water for half of the vanilla extract. I also fold in the flour gently, by hand, to keep the batter nice and light. The addition of chopped nuts provides just enough variety in texture to keep the brownies from becoming too rich. I'm standing over the pan with a fork right now. Someone stop me!

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I dust the pan with cocoa powder, and sometimes I'll toss some sea salt on the top of the batter before baking. Even still, these are excellent, as is.

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I finally live in a place with a decent kitchen, and have been cooking much more lately. We had a hankering for brownies, but didn't want all the chemicals involved in the boxed mixes. We like to control the ingredients. Made these as written, chopped up some walnuts and added them. They came out chocolatey, not too sweet or bitter. Had to bake them for an hour to get the toothpick out clean, and they ended up just balanced between fudge and cake-y. We cut them into 9 pieces, but they are rich enough that we could have cut them into 18 and been perfectly happy with the portion size and taste satisfaction. Will definitely make again.

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I made these brownies tonight but added a bit to them. Before putting them in the oven i folded in some pecan pieces and about a cup of mini semi-sweet chocolate chips and they came out "Slap Yo Mama" Chocolaty! Ive never had a brownie that was just TOO chocolaty but this one came close. I gave it 5 stars because without my little addition it wouldve been perfect!

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If you use 1/4 cu of cocoa instead of 1 1/4 and increase the bake time a bit, they come out like 2 bite brownies and are fantastic.