Cocoa Brownies

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I loved this recipe! It was very easy to follow and the end product tasted great! They were a little bitter for my taste, so I added in a bag of white chocolate chips and that evened out the bitterness. If you are looking for a crowd pleasing recipe, you just found it!

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My nieces made these and I had them add an extra 1/4 of cocoa only because I like them really chocolaty. My family complained that it was too much chocolate. Really? So why were they gone by morning?

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I hate to follow the crowd, but again AB does it. These brownies are brownies, not thin chocolate cake which is all the box mixes make.

Biggest tip, sift all your ingredients first and then beat your eggs for a solid 4 minutes. It is the thick eggs which makes this recipe so go. I know because the one time I didn't mix very well, they were 1/2 as good.

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I have made this recipe 3 times just to make sure it was not me who was screwing up, but it takes like an hour and a half to finish in the oven (not 45 mins.
Also unless you have a professional sifter it is almost impossible to sift brown sugar.
Also try adding the eggs to the dry ingredients to reduce mess. They taste great though.
I would bet these brownies would be the Bomb-diggdy if you added some type of chopped nuts to it. If you do this though, be sure to dust the nuts with flour first.

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This recipe is not very good. I was very disappointed.

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After reading all the comments, I almost didn't use this recipe. I changed a few things and the brownies turned out PERFECT!!!! Alton Brown: Here's what you need to do to make this the best recipe ever:
3 eggs, 1 cup sugar, 1 cup brown sugar, 1/2 cup butter, 1/2 cup veg oil, 3/4 cup cocoa, 2 teas vanilla, 1/2 cup flour, 1/2 teas salt.
I lined an 11 X 7 inch glass pan with parchment paper and baked for 45 minutes at 325 degrees. Do not cut the brownies for a few hours later until they are completely cooled.
You will NEVER go to boxed brownies after trying this recipe. Let me know what you think!

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After making this recipe and finding these brownies to be seriously cocoa *as per the title* and not-at-all-sweet *emphasized*, I thought I made a serious error. I double-checked the recipe to be sure of my measurements, re-watched the video, ruled out not sifting, since I sifted, etc. Maybe I needed "natural cocoa" like the video said? But Hershey's IS "natural unsweetened cocoa". A handful of reviewers like me found these tasted terrible because there is so much cocoa there is no trace of sweetness. If it weren't for the rave reviews, I would think there is a typo error on this recipe. 1 1/4 cups of cocoa is seriously too much cocoa proportionately. Should it only be 1/4 cup?

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These brownies went fast!! Fudgey, chocolatey, chewy goodness. I do not have a mixer, so I just whisked the eggs until they were light yellow, and I also do not have a sifter. I just mixed the cocoa and flour in as it was and didn't have any lumps. The brownies were so delectable despite not having the kitchen equipment. I did have to cook them a little longer than recommended time.

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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!