Cocoa Brownies

I promised my dear friend Lena that i will try this recipe by Alton Brown from Food Network and give her a review. This recipe is a keeper for me. It is like a moist chocolate cake, not too sweet and the best part is, it is so easy to make. Kosher salt is less salty, so use less if fine table salt is used. Like the recipe suggested. do not attempt to cut before it is cooled. Renee could not wait to eat and i have to use a big pizza cutter to cut when it is still slightly warm.



Ingredients:

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

Method:

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.

Serves