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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  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
  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 3 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.


Add yours
  1. 2
    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.

    • 3

      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!

      • 5

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

  2. 7

    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❤

  3. 8

    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.

    • 9

      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!

  4. 10

    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,

    • 11

      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.

  5. 12

    Wicked chocolate goodness!

    I made them using 8oz. by weight of homemade ghee. A few weeks ago someone gave me a huge quantity of butter that was about to turn sour. Cooking butter into ghee, which removes everything but the “butter oil” will extend the shelf life. YMMV on how long it lasts.

    I added nuts on top like someone suggested, and a pinch of instant coffee. Death by altonbrownie 2.0!!!

  6. 15

    Successful technique for getting perfectly cut brownies:
    Let the pan/with brownies cool completely, place in freezer for 30 to 45 minutes. Then turn the pan upside down onto a cutting surface and use the slings to coax brownies out of pan. (I do 2 foil slings criss-crossed) While still very cold, I use a long straight slicing knife wider than the brownies to cut into perfect small squares. If the brownies are very fudgy and knife gets a bit coated, wipe and rinse under hot water before/after each cut. It is possible to get even, neatly cut small bite size brownie cuts with this method. Partially freezing before cutting is the key.

  7. 16
    Amanda Lyninger

    I was able to do this recipe without any problem, other than I ran out of regular cocoa powder when my scale read about 2.5 oz for the regular, and used special dark cocoa powder to get to the right amount of cocoa powder. They still turned out really great. I didn’t have any unsalted butter, and used salted butter, and the salt amount in the butter and the salt that gets added to the dry ingredients never really over powered them.

  8. 18

    Golly … came here looking for clarity on the disparity between the original Good Eats brownie video and the listed recipe at the FN site, and I’ve found … more confusion. Yay! More brownies will have to be made, and taste tests will have ensue.

  9. 20

    Hi Alton.
    I just made these for my family and they were the gooeyist richest and best brownies yet. Thank you for the recipe but especially for the magic method! They’re wonderful and brought a lot of joy to the end of a rough day.
    Happy holidays!

  10. 21

    5 3/4 oz of Cocoa is WAYYYYYYYYYYYYY too much! I made the recipe exactly as stated even though I was skeptical about the Cocoa and it was disgusting. I usually put my faith in Alton but I think someone has made a typo here.

  11. 22
    Thomas Malpass

    I just recently made this recipe turned out awesome… only problem was i cooked it for the last 30 min and cooled it and everything checked the temp and all, but when i cut them and tried one it tasted like fudge. The consistency and texture of fudge. Im assuming i did not allow the brownies to fully cook through and should have allowed a lil more time to bake.

  12. 23
    Eric the Read

    My only issue with measuring by weight is that all the high-altitude adjustments I know are by volume, not weight. I had to re-measure everything by volume so I could adjust for altitude.

  13. 25

    I think I might have just given my roommates (and myself) chocolate poisoning. Delicious? Yes. Extremely rich? YES. Baked in a 13×9 pan because we are college students with an eclectic assortment of dishes and added chocolate chips at the request of a different roommate and while the results were definitely popular…we all are regretting our life choices at the moment from eating rather more than we should’ve, I suspect.

  14. 26

    Alton(or anybody else willing to help)! How would one adapt this recipe to create a chewy brownie? I was thinking about taking cues from your chewy cookie recipe and using bread flour in lieu of AP flour and replacing 2 of the egg whites with milk. Anything other recommendations? Thanks in advance!

  15. 27

    The recipe was great… But the words “crank” and “lube” are a bit disturbing. Is it asking too much for you to just use the traditional preheat and grease??

  16. 31

    Fabulous! I made these for work and they were gone before lunch. I enjoyed them because they had a richer and less over-the-top sugary taste. Total chocolate heaven and very easy to make.

  17. 32

    This brownie is amazing. I’d like to try and make these in a non-stick mini muffin pan so that they’re already portioned out. How would I adjust the baking time?

  18. 33

    Made these brownies yesterday. The texture is amazing, but they are REALLY intense. Next time I make them, I will probably cut out half of the cocoa powder.

  19. 34

    I baked these in an 8 x 8 disposable aluminum pan. These were a HIT at a July 4th party!! People seriously told me they were the best brownies they ever had. These brownies are really rich. After I took it out of the oven, I let it sit for a few minutes, then took a large pizza cutting blade (with a handle) and cut it into 9 squares. I then put them in the fridge for an hour, then I cut them into smaller pieces; because they are rich (in a good way!!). I took them to the party and served them room temp. WOW :).

  20. 35

    I baked these today in a glass pan, used gluten free flour, organic sugar, our farm eggs, almost forgot the salt so sprinkled it on top – the brownies turned out to be superb! I put them in the freezer to try them frozen tomorrow. The pizza wheel might work better if the brownies are cooled first. Until today my favorite brownies were Katherine Hepburn’s recipe.

  21. 36

    I just made these brownies and even with an oven that needs temp adjustment they came out fantastic!! I cooked them for only 25 minutes the second time and they reached 200 degrees in the center but still soft and delicious. Would add walnuts to these next time……

  22. 37

    I made a batch of these with caramel extract instead of vanilla and subbed two oz of the cocoa for more flour, plus added a sprinkle of the kosher salt over the top after baking for the first 15 minutes. My batter was delicious, but even though I baked it to the requisite 195F, the brownies were a little more gooey than I can imagine was intended? Still, I’ll let them cool more and see how it goes. If nothing else, I can refrigerate them and they should be good that way.

  23. 38

    Oh, bloody hell! I made these last night, in 104 degree heat, by the way, and I thought they were great…not so ooey-gooey as I would have thought given the description. But I have now just realized I used only 8 T of butter. Not 8 ounces!! Ah, well, guess I’m going to have to make them again.

  24. 42

    I have made these based on the recipe in the book. They were always good. Going to have to try them with the different baking instructions. Can’t wait to see if it does make them gooier.

  25. 43

    For those asking about Dutch cocoa, I made these with what I had on hand, which was a blend of Dutch and non – Dutch, and they came out great. These will be my go – to brownies from now on.
    For those complaining about sugar, this is a conventional baking recipe. If you want low sugar recipies, there are literally a billion pale brown I recipes out there.
    For those complaining about measurements by weight 1) most foreign countries and all professional bakers bake by weight, so get on board, and 2) this recipe is over at the food network website listed by volume (cups).

  26. 44

    The texture is AMAZING! This brownie has it all. Only downside was the kiddos didn’t enjoy them as much due to bitterness. Any tweaks to lower the bitter content?

  27. 45

    For everyone flipping out about ounces have you never watched the show? A packed cup of flour is much more floor than a loose scoop. Weight measurements give a consistent amount of ingredients. A small digital scale won’t cost more than 10$, go buy one if you bake alot.

    • 47
      Barry Melton

      Alton Brown does all his measurements by weight. He’s not talking fluid ounces unless he specifically says he is.

      If you’re going to use an Alton Brown recipe, you should really have a digital scale.

  28. 48

    Why is this listed in ounces!? I do not have anything to measure my ingredients in oz correctly; would have been nice to list this recipe in measuring cups vs ounces..I did try to find a way to convert the ingredients listed but way to difficult & confusing…

    • 49

      AB will never list baking ingredients by volume. The scale isn’t that expensive, and cuts down on having to clean measuring cups.

      • 50

        you have never read his cookbooks then. I have them all. Many of his recipes include both the weight and the volume measurements. So he does do both volume and by weight baking. He stated many times that he prefers baking with weight measurements and exactly why. But it is very inaccurate to say he never lists by volume.

    • 51

      I just googled the conversion and came up with 7oz=198.4g , 6oz=170g , 5 3/4oz= 163g , 2 1/2oz=70.87 , 8oz= 226.79g. I hope this is accurate, I’m going to be making these today :).

    • 54

      Because baking is not “cooking”, more so chemistry. So, exact proportions yield the most accurate results. If you tell 2 people to scoop out 1 Cup of flour, guaranteed those “Cups” will not be equal. One might be more compact giving more flour than the other. One might be a rounded Cup, whereas the other was flattened out. More or less flour, or any other ingredient when it comes to baking, can have drastic results in the outcome. But if you use weights, then you are 99.9% guaranteed to have a positive and matching outcome each time. Doesn’t matter if you plop a really compact “Cup” of brown sugar on the scale, or if it’s loose and all spread out… if the weight matches, then you have the right ratio of that ingredient for your chemistry experiment 😉 Sure, the Avg. home baker might not be up to par with scales and all that fancy “pro stuff”, but Alton wouldn’t be doing the recipe justice if he shared it any other way 🙂

    • 55
      Dani Ricketts

      If you do a quick Google search for “Alton Brown cocoa brownies”, you’ll find the original recipe on It looks like he didn’t change up any of the ingredients, just modified the instructions a bit.

  29. 58

    plan to make these very soon. Just curious, what exactly is the texture? I love super-chewy brownies, but I can only get that texture from box brownies.

  30. 59

    Sugar free, relax! These would be bad if u ate pan after pan, but taking them to a party and cutting them into party size so everyone can enjoy? Hey get over it. Besides, you do know that no matter how ridiculous you try to live without sugar and all of that, you will still DIE in the end. Why so serious? Stress is one of the leading causes of obesity, stroke, and heart attack so….. Lighten up, have a brownie!

  31. 63

    you people who are complaining about sugar content are on the wrong site. Move along! I intend to bake these brownies and eat a lot of them.

  32. 64

    AB, these brownies are off the chain!

    I completely agree with whoever commented that you should’ve called them, “Alton Brownies”

  33. 65

    Paz, I don’t know how severe your daughter’s milk protein allergy is, but ghee (clarified butter) has no milk protein in it. Regular butter is pretty low in proteins in the first place and you can even clarify butter yourself, since store bought ghee can be pricey. If you must use a substitute, Earth Balance vegan margarine is decent and isn’t full of trans fats.

  34. 66

    This is insane. Each of the nine brownie pieces contains 10.2 teaspoons of sugar – more than 3 tablespoons! Go ahead, measure out 3 tablespoons of sugar onto a bowl and imagine eating it all.

    Now that we know it’s sugar, not fat, that makes us fat, clogs our arteries, attacks our joint cartilege and promotes and accelerates cancer, it is simply irresponsible to continue posting recipes like these. Sorry, Alton, this is a major F.A.I.L.

    • 68

      @ SugarFree – Then don’t eat them.
      Sugar doesn’t “make us fat, clogs our arteries, attacks our joint cartilege and promotes and accelerates cancer”. Being a lazy person is what makes you fat. Sugar doesn’t clog arteries, that’s just an outright lie – cholesterol clogs arteries and cholesterol has nothing to do with sugar (cholesterol comes from animal sources, sugar from plants). Attacking cartilage? Please. Try exercising more and if you’re that worried about your cartilage, they sell gelatin capsules to help rebuild that connective tissue. As far as promoting and accelerating cancer, well, it’s sugar that fuels the body, we can’t live without it. So go ahead and do us all a favor and stop consuming all forms of sugar and let us know how long your life lasts after that.

      Your entire complaint is a major F.A.I.L.

      • 70

        @Mark – Well just a quick point. In fact, you can easily live without consuming sugar. Yes, your body does require glucose but the amount your body requires is quite easily made by your liver without any exogenous source of sugar. But to the original poster, these weren’t made to be eaten every day….and sometimes you just gotta live a little.

      • 72

        I don’t know what it stands for, I didn’t make it up… but I’m assuming you’re not asking me – you’re asking the dolt who was looking for a sugar free recipe, found one that clearly says there are 13 ounces of sugar in it, and then complained about it having sugar.

    • 73

      Although I appreciate your stance, and agree that we should all reexamine how we eat, I think we can both agree that these are brownies, and if you want them to taste good, and be preservative free, they’re not going to be healthy. And that’s okay. I don’t think its reasonable or ideal to say no one should have a brownie ever because sugar. Moderation and personal responsibility and education go a long way.

    • 74
      Super Dave

      Go away, Imagine you making something sugar free and tricking your body into believing it ate one to realize it hadn’t and now it (your body) craves Something to fill it.

      If you want sugar free, there are plenty of recipes online for that

  35. 77

    We used this ‘technique’ by accident just a few nights ago when the power went out in the middle of baking! We left them in then finished once the power came back on. They ended up being awesome….so I’ll have to try these out.

  36. 78

    Any advice on substituting the cacao powder with carob powder? I’m allergic to caffeine and enven the small amount in chocolate will trigger a migraine. I know it’s sweeter so I should knock back the sugar, right?

      • 80

        Hypersensitivity to caffeine IS a thing, however, and for people that have severe enough reactions (increased anxiety usually, but also insomnia, heart palpitations, panic attacks, and in rare cases psychotic and manic symptoms), it can be bad enough to warrant total avoidance.

        For many people, it’s easier to just say ‘caffeine allergy’ even though that is technically inaccurate since it isn’t an immune response being triggered (e.g. hives, anaphylaxis) since most people aren’t as aware of ‘hypersensitivities’ and ‘adverse reactions’ and how they are technically not the same as an allergy but still serious. It saves time and lets the people go on with their lives without being exposed to something that will cause them a lot of problems, especially since when you do clarify that it’s not *exactly* an allergy you risk someone not taking the health risk seriously.

        If I were her, or one of the two friends I have with caffeine hypersensitivity, I wouldn’t want to have a panic attack because someone else thought I was just trying to be a problem or whatever with my ‘fake’ allergy. It’s bad enough that they can’t have chocolate or coffee.

  37. 83

    You are amazing! Going to give there a try. Jenifer you don’t want to use a glass pan. I don’t believe they will cook right. Glass pan insulate heat and tin/metal conducts heat. They won’t cook or turn out the same.

  38. 84

    Not Dutch process? But that picture sure looks like an awfully rich, dark brown–was the photographed batch really made with regular cocoa powder?

  39. 88

    Hi, my daughter is allergic to milk protein and I am always looking for ways to substitute butter. Any thoughts? I would really like to make brownies!

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