This Alton Brown's famous Cocoa Brownies are so rich in texture, taste and not to forget calories that I make them rarely(=very rarely) and only when I am entertaining a large crowd. Besides the Potato Croquettes in my previous post, I had made these too for my hubby's company potluck because hardworking folks deserve some sweet love now and then. Right? Is too much of a good thing fabulous? Only with these brownies I think and that too on rare occasions.
- 2 Cups Nestle Tollhouse Unsweetened Baking Cocoa
- 1/2 Cup King Arthur All Purpose Flour
- 1 Cup Granulated Sugar
- 1 Cup Dark Brown Sugar, packed
- 1 Cup(2 Sticks) Unsalted Butter, melted
- 4 Large Eggs
- 2 tsp Vanilla Extract
- A pinch of Salt
- Preheat the oven to 300 degrees F.
- Grease and flour a 8" square baking pan.
- Cream the butter and eggs until they are light and fluffy.
- Add both the sugars, vanilla extract and combine.
- Sift the flour and Cocoa Powder. Add them to the egg mixture in batches and mix just until combined with a spatula.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes or until a tooth-pick inserted in the center comes clean.
- Cool the brownie prior to cutting.