This month’s brownie recipe was suggested to me by Shannon – and I’d like to thank her for taking the time to email me, because I was in a bit of quandary about which recipe to make next. So, thanks Shannon!
She recommended that I try Alton Brown’s Cocoa Brownies – and she did indicate that she was concerned about the amount of butter in the recipe, as 2 sticks of butter for an 8” pan seemed excessive.
I plunged ahead and made these a few nights ago, but as bad luck would have it, I ran out of regular cocoa powder and had to substitute dutch-process powder instead. After I took the first bite, though, the first thing that popped into my head was “butter”. Shannon’s fears were not unfounded – the brownies tasted more like a buttery cake than a brownie.
But not using the correct cocoa powder bothered me – because maybe they would taste different if I had used regular cocoa powder instead? So last night, I tried again, using Hershey’s regular unsweetened cocoa powder. I also added an extra bit of flour, in the hopes that the final product wouldn’t taste so “buttery”.
The conclusion to this story? While these are ok, they lack a chocolatey “punch” that I look for when I eat a brownie. The flavor is fine if you like super mild brownies, but for me, the taste lacked depth. Of course, adding chocolate chips probably wouldn’t be considered a bad idea, either.
If anyone else has made these with good results, I’d love to know!
Cocoa Brownies – adapted from Alton Brown
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
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon 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. Check for doneness by inserting a toothpick into the center of the pan. It should come out clean. When they’re done, remove the pan to a rack to cool.