I never thought cocoa brownies will taste this good and stay so moist. I've always attempted recipes which use baking chocolate, in addition to cocoa powder, but this recipe by Alton Brown beats all the previous ones I've made.
For the love of brownies, do try this out!
Soft butter ; for the pan
Flour ; for dusting pan
4 large eggs
1 cup sugar ; sifted
1 cup brown sugar ; sifted
8 ounces Butter ; melted
1 1/4 cups cocoa ; sifted
2 teaspoons vanilla extract
1/2 cup flour ; sifted
1/2 teaspoon kosher salt
Preheat the oven to 150°C. Butter and flour bottom of an 8-inch square pan. Sift sugar individually.
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 pan to a rack to cool. Resist the temptation to cut into it until it's mostly cool. For clean cut pieces, refrigerate before cutting.
This recipe yields 16 brownies.