Cocoa Brownies 2.0

Cocoa Brownies 2.0


Proof positive that technique is just as important as ingredients. This is version 2.0 a change up in the baking time creates an ooey-gooey brownie, different than the original recipe.

Cocoa Brownies 2.0
Yields 9
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Ingredients
  1. 4 large eggs
  2. 7 ounces granulated sugar
  3. 6 ounces light brown sugar
  4. 5 3/4 ounces natural cocoa powder (not Dutch process)
  5. 2 1/2 ounces all-purpose flour
  6. 1/2 teaspoon kosher salt
  7. 8 ounces unsalted butter, melted
  8. 2 teaspoons vanilla extract
Instructions
  1. Crank the oven to 300 degrees F.
  2. Lube an 8-inch square baking pan with non-stick spray. Trim a piece of parchment paper so that it fits just inside the baking dish with overhang on two sides and place it inside the pan.
  3. Beat the eggs with a stand mixer fitted with the paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
  4. In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt. Drop the mixer speed to low and slowly introduce the sugar mixture. Follow with the butter and vanilla. Continue mixing until you've got a nice, smooth goo.
  5. Pour the batter into the prepared pan.
  6. Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
  7. Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
  8. Cool in the pan for 30 minutes, then lift the brownie out using the parchment paper as a sling.
  9. Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.
ALTON BROWN https://altonbrown.com/

103 Comments

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  1. 1
    Lola

    I thought these brownies were too bitter for my preferences. If you enjoy dark chocolate more than milk chocolate, then these brownies would be perfect for you.

  2. 5
    John C

    Cocoa Brownies 2.0 are just wonderful, Practically Perfect in Every Way ala M. Poppins ;-). Very rich and chocolatey.
    Sweetness was perfect for us, not sure how some found it bitter unless they omitted salt, which counters bitterness.
    When I make these again I will not change a thing – Kudos, Alton

  3. 6
    CJ

    These were delicious and sticky-gooey-messy. I ate a brownie glob while it was still warm with AB’s vanilla ice cream and chocolate syrup and it was [insert Homer drooling sound here].

  4. 8
    Paul Theodor Fluegel

    First, let me say, I love AB. I own all the books and have purchased 1/2 of all of his seasons on amazon, and will have purchased all 14 seasons by Christmas. So this is not coming from a “hater”. These brownies are awful. The texture, perfect. Taste terrible. Way to bitter. Not even remotely sweet. Just a mouthful of bitter. Made it twice because the first batch was so bad, thought it had to be me. Nope. Gave them to friends thinking maybe it was just me. Most complimentary thing i heard was, “not very good”. Please revise recipe. Needs a lot more sweet.

    • 9
      Dana

      Paul, you had to have messed up some how. Do you have a scale? These brownies are absolutely perfect. They’re not too sweet but definitely not bitter. The texture is perfect and they taste amazing. These are my go to brownies!

      • 11
        Kim

        Are ALL the ounces weights? Butter, sugar, flour, cocoa, all in weights?
        Did anyone successfully convert that – I am currently without a working scale.

  5. 13
    Lynn

    Oh my goodness!!!! These are the BEST EVER Cocoa brownies I have EVER tasted. Follow the recipe! Do not add or take away anything. Thanks Alton!! Perfection❤

  6. 14
    Elise

    These brownies are my new go-to brownie recipe. I only had less-than-a-cup of the Hershey’s special dark cocoa so I added a squeeze of chocolate syrup. Had to cook them a little longer. They were soooo chocolaty (black in color, not brown) it turns out the syrup was unnecessary. These tasted like a flourless chocolate tort to me. They were DELECTABLE! Wow.

    • 15
      Elise

      So I looked it up, and the special dark is a blend of Dutch and natural. Maybe using the lesser amount and adding some syrup compensated for the Dutch. I don’t know. I just know these might have been the best brownies I’d ever made. I actually used the original recipe so I’m looking forward to trying out 2.0. Thank you Mr Brown!

  7. 16
    valerie

    I just made this last night and family found that it was too bitter. The amount of cocoa to me did seem to be a lot based on other recipes I’ve tried. I measured using a scale. Next time, I will pare back the cocoa but the consistency of the brownies was perfect. Not too fudgy and have a nice crisp on the outside,

    • 17
      Jodie

      I agree. I also thought they were bitter. My husband still liked them, but even though I am a chocolate enthusiast, I won’t make this particular brownie recipe again.

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