Saturday, March 10, 2012

Black Cocoa Brownies....

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
2 eggs
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.

Black Cocoa Brownie the Next Day

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