Cocoa Brownies

Somehow we ended up with 3, count 'em, 3, containers of unsweetened dutch processed cocoa in our cupboards.  In the interest of clearing some space, not wasting food and fueled by a brownie-filled episode of Bobby Flay's Throw Down on the Food Network, I decided to give Alton Brown's Cocoa Brownies recipe a shot.  So glad I did.  Served hot out of the oven with an ice cold glass of milk - so tasty!!

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
1 and 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 F. Butter and flour an 8-inch square pan.  Line the bottom only with parchment paper.

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 the greased, floured and parchment paper lined 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, allow to cool in the pan for 1 minute.  Invert a plate on top of the brownie pan, flip the pan-plate combo so that the brownies slide out of the pan and onto the plate.  Serve warm with cold milk!