My goal when developing my perfect brownie recipe was to create a dairy free brownie that tasted like it came out of a box when in fact it’s made from scratch. Why was this my goal? Because boxed brownie mix is just so good-one of the ultimate comfort foods from childhood. I tested and tested until I came up with a recipe I was really happy with, but couldn’t figure out the best way to bake them until I came across Alton Brown’s new technique for baking his brownies. The method worked for my dairy free recipe too! It creates a dark and fudgy brownie with a crispy, crackly top.  It’s kind of a weird technique but it does result in fudgy fudgy brownies. His way takes a bit longer because you bake the brownies for 15 minutes, then remove from the oven for 15 minutes. After that you bake again for a final 30 minutes resulting in dense and fudgy greatness. If you aren’t loving that method, simply bake at 350 for 20-30 minutes until toothpick comes out clean.
Some notes to consider: I like to use Hershey’s Special Dark cocoa powder, in this recipe, but you can use any cocoa powder you have on hand.
I bake my brownies in a true 9×13 inch baking pan. I don’t recommend using a disposable tin for this recipe. Those tins are smaller even though everyone calls them 9×13 inch size. Your baking time will be different than I have listed.