Black Cocoa Brownies.... Mmmm
I got this recipe from Cooking Club Magazine.
2 TBSP Sugar
1 c. unsalted BUTTER, softened (no, you cannot use margarine, PUT IT DOWN!)
1 c. packed, dark brown sugar
1 tbsp. vanilla extract
1.5 cups AP Flour
1/3 c. unsweetened cocoa
1/3 c. dutch-process cocoa
1/3 c. black cocoa
1 tsp. baking soda
1/2 tsp. coarse salt
1.5 c. semisweet chocolate chunks
Heat Oven to 350. Spray a 9x9 pan with Pam. Sprinkle the 2 tbsp. sugar to coat the pan.
Beat butter and brown sugar to light and fluffy. Add eggs one and a time. Add in vanilla.
Whisk flour, cocoas, soda and salt together. Add to butter mixture and stir just until blended. Add in semisweet chocolate chunks. .
Bake 12-15 min.
You must make this!
If you can't find black cocoa, you can order it online from King Arthur Flour.
These stayed moist for several days at room temp. in a sealed container. They were cakey, not fudgy brownies. If you are like me and think all brownies should be of the fudgy variety just tell yourself it's cake ;)
|Black Brownie, All Dressed Up|