Okay, as I’ve promised before, I will never post a recipe that I haven’t created unless I have tested and totally approve of it. Well trust me when I say that I have tested this wonderful fudgy brownie recipe and totally approve of it. This brownie recipe was created by none other than the science of baking genius himself, Alton Brown. There are actually simple techniques used in creating the perfect fudgy brownie. You will totally approve of this recipe too… that is if you like dark, bittersweet, chocolate, fudgy brownies. Did I mention that when I made these, I had to make a second batch the very next day!
These scrumptious deep dark bittersweet fudgy brownies were so easy to make. All I did was…
- Line a 9 x 9 inch baking pan with parchment paper. I buttered the paper and coated it with a sprinkling of cocoa.
- Mixed together some melted butter, eggs and vanilla.
- Sifted some dry ingredients into the mix.
- And mixed everything together.
What could be easier!!
Let me tell you what makes these brownies so fudgy. Equal amounts of brown and white sugar are added to the batter versus all white sugar. Using all white sugar would produce a brownie that was more light and fluffy. Brown sugar contains molasses and produces a moist and chewy texture. When you combine equal amounts of brown and white sugar you have the perfect balance of both worlds, so to speak, resulting in a thick, fudgy and dense brownie. There’s only 1/2 cup of flour added to the batter and no leavening agents. This also contributes to making the brownies dense and fudgy. One last thing… the brownies are baked at a low oven temperature of 300 degrees for 45 minutes, instead of the normal baking temperature of 350 degrees for a shorter baking time. The final result? Perfection!!!
One more thing…When these brownies came out of the oven, I let them rest for about five minutes, no more. I ran a knife along the two insides of the pan that did not have parchment paper and lifted them straight up and out of the pan onto a counter. I immediately cut them into nine large brownies using a pizza cutter. That’s right, don’t wait until they’re cool to cut them. A pizza cutter is a great tool for cutting them. The cutter glides through the brownie, instead of sawing back and forth like a serrated knife. Trust me…use the pizza cutter.
Thick, fudgy, rich, cocoa loaded brownies!
- 4 large eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup flour
- 1/2 teaspoon kosher salt
- 1 1/4 cups Hershey’s Cocoa
- 2 teaspoons pure vanilla extract
- 2 sticks melted butter
- Butter for greasing parchment paper
- Cocoa for dusting parchment paper
- Preheat oven to 300 degrees.
- Grease the bottom and sides of a 9″ x 9″ square pan with butter. Lay a piece of parchment paper across the bottom and up the sides of the pan, allowing the paper to hang over the sides of the pan by one to two inches. Butter the bottom and sides of the paper, and dust the bottom and all sides with cocoa. Set aside.
- In the bowl of a stand mixer, fitted with the whisk attachment, whisk the eggs until they are light, foamy and lemony.
- Place a wire mesh strainer or a sifter over the mixing bowl. Place all of the dry ingredients in the strainer or sifter and sift the ingredients into the mixing bowl. Mix the ingredients on medium speed just until the dry ingredients are incorporated.
- Add the vanilla. Slowly add in the butter while mixer is on low speed. Mix only until the butter is mixed in and stop mixing.
- Spread the batter into the prepared pan.
- Bake for exactly 45 minutes. A toothpick inserted into the center of the brownies should come out clean. Let brownies set in the pan for five minutes.
- Grab the edges of the parchment paper and pull straight up as you lift the brownies, paper and all, out of the pan and place on a counter top.
- Immediately cut the brownies into nine large brownies, by using a pizza cutter. Once you have cut the brownies, place them on a a wire cooling rack to finish cooling.
- Store brownies in an airtight container with wax paper between them.
- Brownies can be baked in a buttered pan that is dusted with cocoa instead of using parchment paper, if desired.