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 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.


Add yours
  1. 1

    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!!!

  2. 4

    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.

  3. 5
    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.

  4. 7

    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.

  5. 9

    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!

  6. 10

    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.

  7. 11
    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.

  8. 12
    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.

  9. 14

    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.

  10. 15

    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!

  11. 16

    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??

  12. 20

    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.

  13. 21

    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?

  14. 22

    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.

  15. 23

    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 :).

  16. 24

    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.

  17. 25

    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……

  18. 26

    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.

  19. 27

    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.

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