This delicious brownie recipe from Alton Brown is a quick and easy way to satisfy your sweet tooth. These rich, fudgy brownies come together with simple, common ingredients you likely already have in your pantry. With a perfectly crisp top and a gooey, chocolatey center, they’re the ultimate treat for any chocolate lover!
Recipe Ingredients:
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 cups natural cocoa powder (not Dutch-process)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 4 large eggs
- 2 sticks (16 tablespoons) unsalted butter, melted
- 2 teaspoons vanilla extract
How To Make Cocoa Brownies?
- Preheat the Oven: Preheat your oven to 150°C (fan) / 300°F.
- Prepare the Baking Pan: Grease an 8-inch (20 cm) square baking pan with nonstick spray. Line with parchment paper, leaving a 2-inch (5 cm) overhang on two sides to create a sling for easy brownie removal.
- Combine Dry Ingredients: Sift together the granulated sugar, light brown sugar, cocoa powder, flour, and salt into a medium bowl.
- Mix the Batter: Using a stand mixer with the paddle attachment, beat the eggs on medium speed until fluffy and light yellow (about 2-3 minutes). Reduce the speed to low and gradually add the dry ingredient mixture, then the melted butter and vanilla extract. Mix until smooth. (The batter will be thick—don’t worry, that’s perfect!)
- First Bake: Spread the batter evenly in the prepared pan. Bake for 15 minutes, then remove from the oven and let cool for 15 minutes.
- Second Bake: Return the pan to the oven and bake until an instant-read thermometer inserted into the center of the brownie reads 90°C / 195°F, approximately 30 minutes.
- Cool and Cut: Cool the brownies in the pan for 30 minutes. Lift them out using the parchment sling and transfer to a cooling rack for 10 minutes. Cut into 16 pieces using a pizza wheel or a long slicing knife.
- Storage (Optional): If you have any leftovers, store them in an airtight container, separating layers with wax paper. But let’s be real—they probably won’t last that long!
Recipe Tips:
- Use Room Temperature Eggs: Cold eggs can make the batter thicker and harder to mix. Let them sit out for about 30 minutes before using for a smoother, more even brownie batter.
- Melt Butter Slowly: Melt the butter over low heat or in short bursts in the microwave. Avoid boiling it, as this can affect the texture of your brownies.
- Do Not Overmix the Batter: Once the dry ingredients are combined with the wet, mix just until smooth. Overmixing can lead to tough brownies instead of the perfect fudgy texture.
- Use an Instant-Read Thermometer: The perfect internal temperature for brownies is 195°F (90°C). This ensures the center is set without overbaking, giving you a gooey middle every time.
- Cool Before Cutting: Let the brownies cool in the pan for 30 minutes, then on a rack for 10 more. This helps them set properly and prevents crumbling when you slice them.
How To Store Leftovers?
- Refrigerate: Let the leftover brownies cool completely to room temperature. Store them in an airtight container, separating layers with parchment or wax paper. They will stay fresh in the refrigerator for up to 5 days.
- Freeze: Allow the brownies to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. To serve, thaw them at room temperature for a few hours. There is no need to reheat—enjoy them as is!
Nutrition Facts
- Calories: 262
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 93mg
- Sodium: 75mg
- Potassium: 88mg
- Total Carbohydrate: 29g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 3g
Check out More Recipes:
Alton Brown Cocoa Brownies: Reloaded
Description
This delicious brownie recipe from Alton Brown is a quick and easy way to satisfy your sweet tooth. These rich, fudgy brownies come together with simple, common ingredients you likely already have in your pantry. With a perfectly crisp top and a gooey, chocolatey center, they’re the ultimate treat for any chocolate lover!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 150°C (fan) / 300°F.
- Prepare the Baking Pan: Grease an 8-inch (20 cm) square baking pan with nonstick spray. Line with parchment paper, leaving a 2-inch (5 cm) overhang on two sides to create a sling for easy brownie removal.
- Combine Dry Ingredients: Sift together the granulated sugar, light brown sugar, cocoa powder, flour, and salt into a medium bowl.
- Mix the Batter: Using a stand mixer with the paddle attachment, beat the eggs on medium speed until fluffy and light yellow (about 2-3 minutes). Reduce the speed to low and gradually add the dry ingredient mixture, then the melted butter and vanilla extract. Mix until smooth. (The batter will be thick—don’t worry, that’s perfect!)
- First Bake: Spread the batter evenly in the prepared pan. Bake for 15 minutes, then remove from the oven and let cool for 15 minutes.
- Second Bake: Return the pan to the oven and bake until an instant-read thermometer inserted into the center of the brownie reads 90°C / 195°F, approximately 30 minutes.
- Cool and Cut: Cool the brownies in the pan for 30 minutes. Lift them out using the parchment sling and transfer to a cooling rack for 10 minutes. Cut into 16 pieces using a pizza wheel or a long slicing knife.
- Storage (Optional): If you have any leftovers, store them in an airtight container, separating layers with wax paper. But let’s be real—they probably won’t last that long!
Notes
- Use Room Temperature Eggs: Cold eggs can make the batter thicker and harder to mix. Let them sit out for about 30 minutes before using for a smoother, more even brownie batter.
- Melt Butter Slowly: Melt the butter over low heat or in short bursts in the microwave. Avoid boiling it, as this can affect the texture of your brownies.
- Do Not Overmix the Batter: Once the dry ingredients are combined with the wet, mix just until smooth. Overmixing can lead to tough brownies instead of the perfect fudgy texture.
- Use an Instant-Read Thermometer: The perfect internal temperature for brownies is 195°F (90°C). This ensures the center is set without overbaking, giving you a gooey middle every time.
- Cool Before Cutting: Let the brownies cool in the pan for 30 minutes, then on a rack for 10 more. This helps them set properly and prevents crumbling when you slice them.
Alton Brown Cocoa Brownies
