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Cocoa Brownies Recipe

Cocoa Brownies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (575)

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Average Rating:

Total Reviews: 575

Showing 551-560 of 575

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  • on December 11, 2004

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    We have been testing brownie recipes for the last week, and these are the only ones that taste like a brownie should taste. I was a little skeptical of the small quantity of flour at first, but they are perfect. I used a 7"X11" pan (don't have an 8" square one, and I was shocked at how much they raised. They are soft and chewey and rich and just perfect. Cooking time and temperature are dead on, unlike what a lot of other people have said.

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  • on December 06, 2004

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    I bake very seldom, mostly around the holidays. This recipe was extremely easy to follow yet yielded the finest chocolate creation I have ever personally created. Hats off to Alton on another fine recipe. P.S. Works very well warmed with a scoop of quality strawberry ice cream.

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  • on December 04, 2004

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    delicious, ooey-gooey chocolatey brownies! first time I haven't had to bring home any leftover dessert from our Friday night potluck.

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  • on November 25, 2004

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    These were really easy, and are WONDERFUL! I must have over-beat the eggs, because I ended up baking the brownies for well over an hour, and they probably could have baked a little bit longer. However, these are the best brownies I've ever made. They came out moist and chewy, and the edges weren't hard like they usually are with a box mix. I love the fact that they aren't overly sweet.

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  • on November 23, 2004

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    My spouse said to never make any other brownie!

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  • on November 18, 2004

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    These are so delicious!! I made them today and they turned out great. The oven temperature and time worked perfect. I'll definately make this again, they are so chocolatey and fudgey and yummy. Thanks AB.

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  • on November 07, 2004

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    I followed the recipe exactly (even the sifting and at 45 minutes the brownies had a hard crust with a liquidy base. I had to finish them at 350 for another 15 minutes and then the base was perfect (lovely taste, gooey texture but the top was hard and cracked.

    Next time I'll beat the eggs less and bake at 325 for 45 minutes.

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  • on November 03, 2004

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    Wounderful flavor, easy to mix, fun for the grandchildren, We love them.

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  • on September 29, 2004

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    I usually love Alton Brown's recipes but i found this one lacked something. The brownies were not sweet enough for my family.

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  • on September 07, 2004

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    This recipe is easy and the results were perfect for me. I did not sift anything (I've never sifted brown sugar and don't intend to for a pan of brownies! because I was in a hurry. I used my stand mixer with the whip attachment, and beat the eggs quite a bit. I used a dark, non-stick 8x8 pan lined with parchment paper, preheated my oven during the time it took to make the batter, and baked for the prescribed 45 minutes at 300*. I use an oven thermometer, and I suggest this for everyone. There is nothing wrong with this recipe as written, despite previous reviews. It is very rich, dense, and sweet. These are not cake-like. I compare them to a "flourless chocolate cake" in texture. I will make these again, and again...

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