Sunday, January 29, 2012

Cocoa Brownies

So Wednesday night a friend came over for enchiladas and then we made brownies.  They are amazing!! Very rich and Chocolaty!! The End. 

Instagram Photo

Cocoa Brownies by Alton Brown -
Yield: 16 Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 Eggs
1 Cup Sugar
1 Cup Brown Sugar
8 Ounces Melted Butter, unsalted
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla extract
    1/2 Cup Flour, sifted 1/2 Teaspoon Kosher Salt
  1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
  3. Add remaining ingredients, and mix to combine.
  4. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. 
  5. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
  6. Enjoy!!
    SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams


  1. Yum! Those look fudgy and delicious. Thanks for sharing on Crazy Sweet Tuesday!

  2. Those look super fudgy. I just made your Butterfinger PB Cookies and posted about them. They were awesome.

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