Cocoa Brownies

Is it possible to have too many brownie recipes?  Pretty much you can track how often I make brownies, because I hunt for a new recipe every time I make them, straining to remember exactly how good the last one was.  I knew I could count on Alton Brown to deliver; although I was put out that with a last name of "Brown" he didn't come up with some kind of clever title for them.  I'm willing to over-look that minor detail because the results were delightful.  This is probably the unhealthiest brownie I've yet made- super duper rich!  Very lovely... in little bites... on occasion. :)  Proceed with caution.

Cocoa Brownies (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
• 11/4 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.

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.

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams