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

  • 4 large eggs
  • 7 ounces granulated sugar
  • 6 ounces light brown sugar
  • 5 3/4 ounces natural cocoa powder (not Dutch process)
  • 2 1/2 ounces all-purpose flour
  • 1/2 teaspoon kosher salt
  • 8 ounces unsalted butter (melted)
  • 2 teaspoons vanilla extract
  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.

126 Comments

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  1. 2
    Three Chips For Marsha Disciple

    Can you clarify the requirement around natural vs. dutch. Granted that natural is more acidic, there is no technical reason for using one vs. the other in the recipe since there is no baking soda leavener? The ingredients don’t suggest use of one over the other, rather personal preferences could possibly drive this and still get to the same gooey product. Also, the picture shows a super dark shade of chocolate indicative of dutch processed.

  2. 3
    MerryBaker

    Just made these, and a heads-up for those of you who weigh vs. measure. The amount of cocoa is listed as 1-1/4 cup or 163 grams. That is NOT an equivalent. By my measure, 1-1/4 cup came out closer to 110 grams, and that is even high if you go by the nutritional label that says 1 Tbsp = 5 grams. That would be 80 grams per cup, 100 grams for 1-1/4 cup. 163 grams would be closer to TWO cups. All of the other weight/measurements came out accurate so I know it’s not my scale. I made with the 110 grams and they were great. Also, I started mine at 325 and lowered to 300 for last 30 minutes to hit 195 degrees. But I’m at altitude (5350 ft), and that is my standard baking practice here – start high, go low. Not sure how it would translate at lower altitudes.

  3. 4
    Crb0620

    Okay. Followed EXACTLY the recipe. After the requisite time, including an oven thermometer which is reading 300, my brownies are reading 180 internal… hmmmmmm? Why? Giving them 5 more minutes. (Btw kitchen nerd here.)

  4. 7
    Stephanie Goode

    OMG…I am in brownie heaven. I thought I knew what a good brownie was until I tried this recipe. Wow. It does take a little longer to prep, but well worth the time. I spent some time breaking up the clumps of brown sugar in the dry mixture, which helped make the end batter smoother. The texture was absolutely perfect. They’re gooey without feeling under-baked, and they melt in your mouth. I love that they’re not overly sweet, but allow the chocolate to shine. Thank you, Alton for making this stay at home time a little sweeter!

  5. 9
    Maggie

    After an insane amount of math, I made these. Prep, once the measuring was done, was easy. Baking took a lot longer than expected. I gave up at close to an hour at 185° and a clean toothpick. Do not trust the toothpick. I cut into 16 pieces, which I think is better because of how sweet they are. But they are absolutely delicious.

  6. 10
    Scott

    In the middle of baking these brownies and if the batter is any indication, these will possibly be the best brownies I have ever made/tasted!

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