Alton Brown's Brownies
I thought I was the best brownie maker in the world until I found this recipe. Yum! You can even make the mix ahead of time and keep it in a ziptop baggie until you're ready to make the brownies. And, the sifting really is important. I usually avoid sifting at all costs, but it's worth it since the texture of the brownies is so much smoother. Source: Alton Brown
Ingredients
- 4 eggs
- 1 1/4 cups cocoa powder
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp vanilla
- 1/2 cup melted butter
Directions
- Preheat oven to 300 degrees.
- Coat an 8" metal baking pan with nonstick spray. Line the pan with parchment paper with enough extra so that the brownies can be lifted out later. (Optional, in my opinion.)
- Beat the eggs with an electric mixer until combined (or light in color).
- Sift all dry ingredients together into the eggs. (If you have a stand mixer, you can leave it running on low. With a hand mixer, just sift the ingredients, then mix them.)
- Add the vanilla.
- Slowly add the butter.
- Scrape the batter into pan.
- Bake for 45 minutes, or until the toothpick comes out mostly clean.
- While still warm, use the parchment paper to lift the brownies out.
- Alton says to cut the brownies with a pizza cutter. That didn't work for me, so I didn't cut them until cooler.
- Cool the brownies on a cooling rack. Enjoy!