It’s been a chaotic week. We are having our upstairs and downstairs bathrooms remodeled. That means loud, messy construction is constantly happening in our house. Plus we haven’t had a working shower for a week, so that’s lovely. Meanwhile, we are having Aaron’s birthday party this weekend, and about to host out-of-town family. I’m crossing my fingers, hoping that the delayed bathroom construction finishes by Friday!
All that to say, I’m feeling a little anxious. Want to know what I do when I’m anxious? I bake things. Like these brownies. I had a sudden urge to bake brownies, and came upon Alton Brown’s recipe for cocoa brownies. Since Alton Brown knows a thing or two about cooking, I trusted his recipe enough to not make any alterations.
These brownies were excellent. They were rich, chocolatey, moist, and had just the right density. I’ve made various from-scratch brownies, and these are the best thus far.
From Alton Brown
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
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees. 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.