Cocoa Brownies

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Awesome!!! These are true cocoa brownies!!! Since baking is a science, follow Alton's recipe exactly and you will have perfect brownies--although they are a cross between gooey and cakelike, they are the best tasting and have a great texture--be sure to whip the eggs enough since they are the only leavening in the recipe, also sifting the ingredients will keep the brownies light and perfectly baked--another fabulous recipe from Alton!!!

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YUM! This recipe is fantastic, and SO easy. Turned out better than I had expected. I used Hershey's Special Dark cocoa and added some white chocolate chips and chopped walnuts to the batter. Delicious, and extremely rich and fudgy. My husband even approves, which is really saying something. I'll never make brownies out of a box again!

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I gave it 4 stars, but my husband gives it 5 stars with ice cream. I followed the recipe exactly (but I didn't sift. It definitely has a more dark chocolate flavor, and we're milk chocolate people, but it was still great.

I ended up cooking the brownies for 50 minutes, but only because I was apprehensive because of all the other reviewers. A big difference between my execution and the original is that I used a 9 by 13 inch glass dish. And I don't know if this is the reason why some people ended up with a "soupy mess", but it's important to preheat the oven for about 15 minutes before setting the brownies to bake.

It's true that the texture isn't exactly what one would think of when "brownie" crosses your mind, but it also wasn't cakey. Kind of a mix between, and perfectly delightful. And as my husband says, "I can't wait until I'm hungry again in another half-hour so I can go back and get more."

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Very simple and delicious recipe. However, it is very rich and heavy. I am a chocolate lover, so I thought it was great! Next time I make these, I will cook them about 40 minutes instead of 45.

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These are some of the best brownies I have ever had! They are so gooey and good; and even though I didn't put in all of the cocoa powder needed, they were filled with chocolate. I will always keep this recipe for brownie cravings in the future :

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I have been looking for a new go-to brownie recipe and this is it.
I usually have all the ingredients in my pantry and they are so easy to make in my stand mixer.

On the show Alton says to use natural cocoa powder and all I could find was dutch processed, alkalized, but the flavor still extremely chocolaty. I'm curious enough to try them again with the natural cocoa though.

I do agree with the other reviewer who mentioned the parchment paper and cutting them immediately. It's confusing the the recipe doesn't match the show. Most recipes suggest waiting until they're cool to cut.

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Oh, no! I must have done something wrong....... these were the worst brownies ever! I even cooked them an extra 15 minutes and they are still way past gooey and more like raw.

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I made this recipe mainly because it was one of the simpler recipes (with ingredients I already had on hand. Most call for actual chocolate and my last experience, trying to make brownies with Baker's chocolate did not come out well which was all I had.
These are DIVINE!
They are fudgy with that slight crackle on top.
I didn't sift anything.
The recipe doesn't tell you what kind of cocoa powder to use so I used a combination of Scharfenberger (sweet and Ghiradelli (unsweetened which was not sweet enough for my kids so I added 1/2 cup more sugar. I thought they came out perfect - sort of semi-sweet.

This will be our go-to recipe from now on. So easy and so delicious. Goodbye boxed brownie mix!!

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I make these all the time, more or less as written, although I've given up trying to sift brown sugar and just add molasses to the appropriate quantity of white sugar. Tonight, I just had to have brownies but was missing several ingredients and had to do a lot of substitutions-- which made them vegan and gluten-free. They were still delicious. I used succanat for the brown sugar, flax meal and water for the eggs, half coconut oil and half sunflower oil for the butter, and gluten-free baking mix for the flour. And didn't sift anything, which meant the occasional gob of cocoa powder got through, so sifting the cocoa is a recommended step.

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OMG! This was easy, quick and delicious! I used half butter and half canola oil (because I watch my cholesterol. It was fantastic. I LOVE gooey chocolate anything. Alton has done it again.