Cocoa Brownies

Abby wanted to share brownies with her class today, for her 7th birthday.  We got home around around 10pm last night from camping and I needed to make the brownies with ingredients I already had, so I ended up using a recipe from Alton Brown.   They are not the brownie recipe I always make from King Arthur, so I wasn’t sure how they would turn out (not an ideal situation, new recipe, late night), so nothing like a class of 2nd graders to test them out and give a review!  Drew did a taste-test this morning and loved them, and as it turns out, Abby’s class enjoyed them too.  And, I figured you can’t go wrong with a sprinkle of powdered sugar.  They are not really gooey, but they are really moist – even the edges – and have a cocoa flavor.  I think next time I will try dark chocolate cocoa powder, and ice cream, and strawberries, and……

Cocoa Brownies

Serves 24!

  • 4 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 8 ounces butter, melted
  • 2 teaspoons vanilla
  • 1/2 cup flour
  • 1/2 teaspoon salt
  1. Preheat oven to 300 degrees.
  2. Line 9×13 pan with foil and spray with cooking spray.
  3. Beat eggs until lightened in color, then add both sugars.  Combine the rest and mix well.  (Alton does say to sift everything, but I didn’t 😉
  4. Pour batter into pan and cook for 30 minutes or until toothpick comes out clean.
  5. Let cool 10 minutes in pan, then pick up the brownies by the foil and move to a rack to cool.
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