Cocoa Brownies

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This is by far the tastiest brownies I have ever made! They had the perfect chocolate taste, and also a really light, almost melt in your mouth texture, but they still maintained their shape.

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great!

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These are the richest brownies ever!!! Almost like fudge...it's fun to try different kinds of chocolate chips in it...just recently used white chocolate.

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I whipped these up with ingredients already in my pantry when I was having a MAJOR late night chocolate craving. These are the best I've ever tasted. The fudgy consistency is just right and the cocoa provides a rich chocolate taste - very decadent!

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These brownies were very good, however I have a couple comments:

First: the recipe does not stipulate whether to use light brown sugar, or dark brown sugar. Personally, I think of brown sugar as Dark, and only use light if the recipe calls for it. In this instance, I elected to use light brown sugar to make the brownies, just because it has less molasses and so that whether or not the recipe had in fact not been intended to have dark brown sugar, the molasses flavor would at the very worst would just be muted as opposed to overdone. I was shocked that nobody else had written a review questioning what type of brown sugar to use, and that somebody as meticulous as Alton Brown had failed to stipulate that in his recipe.

I'm not sure if they meant 8 tbsp of butter or 8 oz (this concern surfaced after reading another person's review - the recipe said 8 oz, which is 16 tbsp, so I used 8 oz as per the recipe, which made for a very liquid batter. Because the batter was so liquid, after 45 mins in the oven the brownies were still quite squidgy. I had to raise the temperature to 325 for about 15 more mins, and then they were perfectly cooked.

These brownies are only halfway brownies, In the sense that the name should really be changed to Cocoa Fudge Brownies, because they have the lovely flaky top crust of the perfect brownie, but the light yet thick melt in your mouth consistency of fudge with a very fine brownie crumb. I get what some people mean when they say it's not really a brownie, because if the limited amount of flour in the batter, so the brownies end up with a very fine, non breadlike crumb. Overall they were very good and had a very nice richness to them, which I personally like.

I did up the vanilla content just a little, to complement the chocolate a touch more.

And don't forget people, the quality of your cocoa matters. I used Scharffen Berger Natural Unsweetened Cocoa Powder. Pricy but worth it.

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The recipe was easy to follow. I had to extend the cooking time 20-25 minutes.
The result was not as good as I expected. The consistency is great - moist, easy to cut and serve. However, my sweet taste buds were left desiring more sugary delight. I suppose dark chocolate lovers would enjoy this recipe more than milk chocolate devotees.

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i am a chocoholic! the batter was to die for. The brownies were moist & chewy, I fixed them for a gathering and their were hardly any left. I made 2 changes, I used a 13x9 pan and added some bittersweet chocolate morsels. Yummy!! Yummy!! Thanks!
angela, Detroit, MI

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my family loved my brownies that i made for them and i will definatly make them again

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I give this 4 stars because when we tried to eat them warm after dinner, they really were not great--very cocoa-ish tasting and a little dry and crumbly and not too sweet.

BUT, the second day (through to the 4th, they were great! A very fudgy, chocolately brownie. So make these brownies, but just don't serve them the same day you make them.

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I've made this recipe several times and it has never failed me. The brownies always come out rich and moist- perfect with vanilla ice cream!