I do have to apologise for going silent over the last few weeks. Pat and I have gone camping and frankly, it has been hard trying to catch up on sleep, unpack, tidy the house, cook and work 7 days a week.
This week, things finally kinda went back to schedule. Pat’s no longer working crazy 12 hour days everyday and I manage to squeeze some time to work around the house while working at home. So, I thought maybe I should whipped something warm and fuzzy 🙂
I have to say I do dislike making things that are chocolaty because the kitchen gets messy and when you use cocoa powder, it just gets 2x messier. But this brownie is so worth every clean up effort, top it off with vanilla ice cream while the brownie is still warm and who needs to order a lava cake in the restaurant anymore?!
These brownies are so good that I had that Ooohh and eyes rolling as I dig in with ice cream 😀
Alton Brown’s Cocoa Browndie
Cook time: 50mins
Yield: 9 Squares
Note that all ounces are by weight not volume for accuracy in baking.
- 4 large eggs
- 7 ounces granulated sugar
- 6 ounces light brown sugar
- 5 3/4 ounces natural cocoa powder (not Dutch process)
- 2 1/2 ounces all-purpose flour
- 1/2 teaspoon kosher salt
- 8 ounces unsalted butter, melted
- 2 teaspoons vanilla extract
- Crank the oven to 300 degrees F.
- 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.
- Beat the eggs with a stand mixer fitted with the paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
- In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt. Make sure you sift your coca powder and flour!
- 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.
- Pour the batter into the prepared pan.
- Bake for 45mins. Stick the tip of your instant read thermometer into the centre of the brownie to check if the targeted temp of 195F is reached. Careful not to touch the bottom of the pan! If not, continue baking for 5 mins.
- Remove brownie pan and let it cool for 3 mins. Yes, this step is important!
- Lift the brownie out of the pan using the parchment sling
- User a pizza wheel, cut the brownie into 9 pieces. Your pizza wheel will have minimal brownie sticking to it 😀
- Move the brownie onto a rack to cool completely.
Recipe from Alton Brown