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Alton Brown Cocoa Brownies

Alton Brown Brownies

Alton Brown Brownies

Blue Fairy Kitchen By Blue Fairy Kitchen
Prep: 15 min
Cook: 45 min
Serves: 16

Rich, fudgy cocoa brownies from Alton Brown — no melted chocolate required, just natural cocoa powder, butter, and a low-and-slow bake.

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Ingredients

  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 2 cups natural cocoa powder (not Dutch-process)
  • 2 cups natural cocoa powder (not Dutch-process)
  • 1/2 cup all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp kosher salt
  • 4 large eggs
  • 4 large eggs
  • 2 sticks (16 tbsp) unsalted butter, melted
  • 2 sticks (16 tbsp) unsalted butter, melted
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract

Method

  1. Preheat the oven to 300°F.
  2. Preheat the oven to 300°F.
  3. Grease an 8-inch square baking pan with nonstick spray. Line with parchment paper, leaving a 2-inch overhang on two sides to create a sling for easy removal.
  4. Grease an 8-inch square baking pan with nonstick spray. Line with parchment paper, leaving a 2-inch overhang on two sides to create a sling for easy removal.
  5. Sift together the granulated sugar, brown sugar, cocoa powder, flour, and salt into a medium bowl.
  6. Sift together the granulated sugar, brown sugar, cocoa powder, flour, and salt into a medium bowl.
  7. Using a stand mixer fitted with the paddle attachment (or an electric hand mixer), beat the eggs on medium speed until fluffy and light yellow, 2 to 3 minutes. Reduce speed to low and slowly add the dry sugar mixture, followed by the melted butter and vanilla. Mix just until smooth.
  8. Using a stand mixer fitted with the paddle attachment (or an electric hand mixer), beat the eggs on medium speed until fluffy and light yellow, 2 to 3 minutes. Reduce speed to low and slowly add the dry sugar mixture, followed by the melted butter and vanilla. Mix just until smooth.
  9. Scrape the thick batter into the prepared pan and spread evenly.
  10. Scrape the thick batter into the prepared pan and spread evenly.
  11. Bake for 15 minutes, then remove from the oven and let cool for 15 minutes. Return the pan to the oven and bake until an instant-read thermometer inserted in the centre reads 195°F, approximately 30 minutes more.
  12. Bake for 15 minutes, then remove from the oven and let cool for 15 minutes. Return the pan to the oven and bake until an instant-read thermometer inserted in the centre reads 195°F, approximately 30 minutes more.
  13. Cool in the pan for 30 minutes, then lift out using the parchment sling. Transfer to a cooling rack for 10 minutes before cutting into 16 pieces with a pizza wheel or long slicing knife.
  14. Cool in the pan for 30 minutes, then lift out using the parchment sling. Transfer to a cooling rack for 10 minutes before cutting into 16 pieces with a pizza wheel or long slicing knife.

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