, ,

Cocoa Brownies

Friday, August 31, 2012

Recipe adopted from Alton Brown.  [Recipe makes 12 brownies].

while ago (ok...a really long time ago), I promised a friend that they'd be receiving a box of homemade brownies in the mail, after losing a bet to them.  Since that bet, I've tried various recipes from time to time - all of which were good - but none that really met the flavor and texture profile I was going for.  Well it's been a good four or five months, and I've finally landed on my new go-to brownie recipe.  It has a nice richness without being too sweet, and has the box-brownie texture that we all know and love.  Best of all, it's as easy to put together as box-brownies, but also has the added benefit of knowing there are no preservatives, artificial flavorings, or other unnecessary additives.

...Now let's hope this package makes it to its destination safe and sound...


4 large eggs

7 ounces (~1 cup) granulated sugar
7 ounces (~1 cup) brown sugar
3 3/4 ounces (~1 1/4 cups) cocoa powder
2 3/8 ounces (~1/2 cup) all-purpose flour
1/2 teaspoon kosher salt

2 teaspoons vanilla extract
8 ounces (2 sticks) unsalted butter, melted


Preheat oven to 300° F.  Spray an 8"x8" pan (preferably glass) with non-stick spray.

In a large mixing bowl, whisk together the eggs for about 30 seconds.  In another bowl, sift together the sugars, cocoa, flour, and salt.  Slowly incorporate the dry ingredients into the eggs.  Once incorporated, add the vanilla and gradually whisk in the melted butter.

Transfer the brownie batter to your greased pan, and bake for 45 to 55 minutes, or until a toothpick comes out almost completely clean.  Let the brownies cool on a cooling rack for at least an hour before serving.

You Might Also Like