| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 16 brownies |
Ingredients
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 1 1/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. 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.
Nutrition Facts
| Calories | 243 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 83 milligrams |
| Sodium | 82 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 1 grams |
| Protein | 3 grams |
| Sugar | 22 grams |
Reviews
My best ever! And 45 mins at 300 was just right at my elevation of 3300 ft. Thank you for another winner, Alton!
The very best! – you really can’t top this dear Mr. Alton.. could you teach Ina how to cook? Her recipes are never healthy, and very expensive.. Actually.. there are a few cooks on food network’l to make their recipes more nutritious, healthier, and more affordable!
Easy to make and so good. My husband loved them.
I’ve made this recipe many times, and it always turns out perfect. One of my co-worker’s daughters asked me to make more, after she tried one that her dad brought home.
I knew I should use a 9 × 13 pan, and I knew it was not enough flour and too much cocoa. But just use a different recipe, don’t bother tweaking this. They just taste like baked cocoa powder.
I used Ghirardelli 100% pure premium baking cocoa powder, not Dutch processed, and not substituting any portion with chips like so many five star ratings here. If you changed the recipe, you can’t rate the recipe! You’re not using it.
I followed the written recipe, because I was here for a recipe, not to watch a video. The result is a cakey textured, fudgy centered confection with a very slightly cooked middle. It’s very bitter (almost tart or sour with bitterness), and doesn’t read as brownie, cake, or flourless cake. Some people may like it. But it’s not what is pictured, and it’s not a perfect brownie, because it’s not a brownie. I also had to cook it for 1 hour and 20 minutes at 300°F (with a thermometer in my gas oven for complete temperature accuracy) before the toothpick came out almost clean. Corners get well done, but even so it’s not really more bitter than the rest of it. In its unpleasant way, the bitterness means the result of this recipe will only appeal to a few, perhaps offbeat, very sophisticated, or even jaded palates.
I used Ghirardelli 100% pure premium baking cocoa powder, not Dutch processed, and not substituting any portion with chips like so many five star ratings here. If you changed the recipe, you can’t rate the recipe! You’re not using it.
I followed the written recipe, because I was here for a recipe, not to watch a video. The result is a cakey textured, fudgy centered confection with a very slightly cooked middle. It’s very bitter (almost tart or sour with bitterness), and doesn’t read as brownie, cake, or flourless cake. Some people may like it. But it’s not what is pictured, and it’s not a perfect brownie, because it’s not a brownie. I also had to cook it for 1 hour and 20 minutes at 300°F (with a thermometer in my gas oven for complete temperature accuracy) before the toothpick came out almost clean. Corners get well done, but even so it’s not really more bitter than the rest of it. In its unpleasant way, the bitterness means the result of this recipe will only appeal to a few, perhaps offbeat, very sophisticated, or even jaded palates.
These brownies left me speechless because I couldn’t stop eating them. : ) This will definitely become a staple recipe in my house. I don’t have a stand up mixer, but used a hand mixer at the end to get the perfect consistency.
Absolutely delicious! I’m not a big fan of sweets, but I can eat these all day long. Everyone I’ve made them for says they are the best brownies they’ve ever had!
A crowd favorite every time! Very very fudgy!
I like fudgy with a hint of cakey so I tweaked the recipe by adding 1 1/2 cups flour and half cup of unsweetened applesauce, and it was lovely!
Everything you want in a fudgy brownie: paper thin crispy top, moist rich interior, satisfying chewy edges. I used both Dutch process and natural cocoa and added a teaspoon of instant dark roast coffee to the dry ingredients. Was the perfect balance of deep chocolate flavor without being too sweet. A keeper of a recipe!