Foodie

Friday, October 28, 2005

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.

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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

17 comments:

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Anonymous said...

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Great job making this blog (maybe you could give me some tips on mine :-) keep up the good work!

~ have a nice day.
Making Out - French Kissing Tips (my site)

Anonymous said...

Lily, thank you so much for trying out the Cocoa Brownies. Now I can safely go ahead and have a go at it. I am so glad you said it is not that sweet. So I do not have to worry my head off how much to reduce the sugar.

It looks moist and delicious. Really it’s a job well-done!

lilyng said...

lena

it is my pleasure. Renee had fun helping and enjoyed licking the spatula. Give it a try, cheaper than with choc chips.

Anonymous said...

hi

i was just looking at the reviews for this recipe recently as i was looking for a good brownie recipe to make n got confused after reading all the reviews i decided not to make it!

Why? Coz some of them said that it should be 8tbsps of melted butter n 1 cup of flour instead. What do u think? N how was the texture of the brownie u baked? Was it a bit cakey but still moist or was it fudgy n chewy?

sorry for the long comment n thanks!

lilyng said...

anonymous

i followed the recipe to the tee and it was cakey and moist

Corey said...

Hi Lily,

I'm a big fan of your recipes and i've tried out quite a number of them with great success. thanks loads :-)

for this cocoa brownie, you use brown sugar and another type of sugar. i'm wondering what form of sugar are you referring to? caster sugar? or icing sugar?

thanks.

lilyng said...

corey

the sugar can be caster/fine granulated. in most cake recipes if it is not specified, the sugar is usually caster/fine granulated.

just for your information icing sugar is confectioner's or powdered sugar.

Corey said...

Hi Lily,

thanks so much for clearing up the 'sugar' issue for me, and thanks also for the tip on the types of sugars.

Corey

Aida said...

Hi love,
Got yr site from Riza...
I was so excited when i look at all the recipes...
keep it coming :-)

Iris said...

Hi Lily,
Is it possible to tell me the conversion in grams? I would like to try baking this brownie.
Thanks much.
Iris

lilyng said...

iris

it is possible for me to convert if i google for a conversion website.

you will need this website if you continue to cook or bake as there are so many recipes out there with all sorts of measurements.

twinklestar said...

Thanks for the recipe.. Love it so much.. It's really moist even after few days..

arwen said...

Hi Lily

May I know what u meant by butter and flour the pan.

Thanks

Kim

lilyng said...

Kim

butter the pan means to grease the pan with butter but you can grease with shortening or even oil.Then you put a little flour into the pan and move flour around so that the flour coats the greased cake pan. Then tip away the excess flour. This butter/grease and flour method is to ensure easy removable of cake from pan

Anonymous said...

hi lily,
tried your cocoa brownies recipe yesterday and it was superb! TQ so much.

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