Cocoa Brownies

I love dense, fudgey cocoa brownies with a crackle skin on top. The best part of a brownie are the edges because of the slight crisp texture. I found a pan which makes more crispy edges and the texture of the chewy brownie is even better. These brownies are fantastic with a glass of almond milk or even with a cup of tea.

From Alton Brown

  • baking spray for pan
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 ounces vegetable oil
  • 3/4 cups cocoa
  • 1 teaspoons vanilla extract
  • 1/4 cup flour
  • 1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F. Spray pan. Beat the eggs, sugars and remaining ingredients. Mix to combine.

Pour the batter into sprayed pan and bake for 20-30 minutes. Check for doneness with by inserting a toothpick into center of the pan should come out clean. When brownies are done, remove to a rack to cool. Cut and remove brownies from pan when mostly cool.

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