Brownies from Scratch

Again, I’m not really supposed to be eating dessert (I have a couple last stubborn baby weight pounds to lose), but we just felt this weekend that we really needed brownies. And I thought, if I’m consuming all of those calories, the brownies better be out of this world.

So, we made our old standby recipe for brownies from scratch. These brownies are fudge-like and phenomenal. Not too sweet. Super moist. Just great. Definitely drink with a glass of milk. Note, we made a half-batch so the recipe is easy to halve if you don’t want leftovers for days…
Cocoa Brownies
from Alton Brown,

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 C sugar, sifted
1 C brown sugar, sifted
8 oz melted butter
1 1/4 C cocoa, sifted
2 Tsp vanilla extract
1/2 C flour, sifted
1/2 Tsp kosher salt

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 (edit – these brownies bake for nearly 55 mins, but start watching them at the 45 min mark). 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.


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