Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.

Cocoa Brownies

butter,

Flour,

eggs

sugar, sifted

brown sugar, sifted

butter

cocoa, sifted

vanilla extract

flour, sifted

salt

Best Homemade Chocolate Brownies with Cocoa Powder

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.

DO NOT MAKE THESE BROWNIES! You will become addicted. Seriously. They are so chocolately and rich. So spare yourself don't even make them once. You'll thank me later.

Thought brownies couldn’t get much better than these?   The Reloaded episode suggests a change to the baking procedure.  

Instead of going in for non-stop 45 minute bake, a change - bake at 300F for 15 minutes and take the pan out of the oven and let it sit for 15 minutes.  

After the 15 minute rest, back into the oven for the remaining 30 minutes or reaching 195F.  

There is a scientific reason, stumbled upon when the dog got out while Alton was making brownies. Dog chased a cat, police involved, etc.  you know... Alton kind of stuff.  Pulled the pan out to chase the dog. Afterward put the pan back in - no sense in giving up on a pan of chocolate brownies - and found the final texture was better.  Who knew!?

This is the best brownie recipe ever! Have made it many times. Brought a batch to a pot luck at work and we’re gone after an hour and got many complements. I add chocolate chips but aside from that followed recipe to a T. 8 oz of butter is 2 sticks and it’s 1 AND 1/4 cups cocoa. 

I've used this recipe before and it's perfect. I bake it for our office Cake Club. Members give either rave reviews or "too thick and chocolatey for me" which... Why eat brownies if you don't want thick and chocolatey??<div><br /></div><div>I did realize I was almost out of cocoa powder today. So I'm using half the amount and topping it up with more flour to get the wet:dry correct. It's almost done baking now, we'll see how it turns out.</div><div><br /></div><div><span>Tip: My special extra to all brownies recipes is to put a large chocolate bar in the middle layer before baking. I promise, you won't regret it. You could even improve a boxed brownies mix that way, if you want. </span></div><div><span><br /></span></div><div><span>Today I'm using Guittard Cocoa Rouge powder (my go-to) and a 3.5oz bar of Ghirardelli 60% Intense Dark.</span><br /></div>

<span>The BOMB!!!!!</span><div>Rich, chocolatey, chewy yumminess! </div><div>My variation...added a TBSP instant coffee to my butter while it was melting and a handful of toffee chips. BAAAAAABY❣️❣️❣️❣️❣️ Thanks Alton!</div>

1 1/4 cups cocoa MEANS just that!!  1 cup AND 1/4 cup!   and in response to the person who posted "2 cups sugar is alot of sugar..."   pick a different recipe!  cut the sugar!  OMG!

They are dry and taste bitter. This is the worst brownie recipe I have ever baked. I made two batches thinking it would be good. Until, the kids tasted it and spit it out. What a waste of eggs, cocoa, and butter! I had to throw all the brownies away. 

Chocolate Crack, is the name my husband calls these brownies, because they are so addictive. I  do add a teaspoon of instant coffee to this, to enhance the chocolate flavor. When my family and friends first bit  into this a look of chocolate bliss comes across their face. Thank you, for this recipe. I love your work. 

<span>Alton Brown, you are my hero. When i tried the batter from the spoon, i couldn't contain a huge, childish grin, and my eyes sparkled with delight. It was perfect. So you can imagine my disappointment when I opened the oven after 45 minutes and discovered a pan of jiggly junk. I then baked it for another 10 minutes and BURNT the top layer. And guess what, the middle was still JIGGLY! Please improve this catastrophe. </span><div>PS- I was also disappointed that you made the brownies in a different manner than the recipe. </div>

<span>How can a brownie recipe have "too much cocoa?"  You're all stark raving mad.  These are the best brownies in the world because they're dense and fudgy and not too sweet.  The only warning I'd make is that sometimes they take longer to cook than the recipe says.</span><br /><span>Sometimes me and my sister will make them without the flour and cook them even longer.  It's the closest I can get to intravenously injecting chocolate.</span><br />

https://www.foodnetwork.com/videos/cocoa-brownies-0138136

Everyone loves a big, gooey brownie, and Alton's showing how they're made.

cocoa brownies

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 16

Cost: $3.00 /serving

Author : Alton Brown

Ingredients

Instructions

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