Dark, Dark, Salted Chocolate Brownies

These are dark, fudgy and delicious. The secret ingredient is "Black Cocoa" - a very dark cocoa powder from King Arthur Flour Co. If you love dark chocolate, or just want to make them for a friend who is having a bad day, these brownies are the best. This recipe is adapted from the one by talented Chef David Lebovitz.

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Dark, Dark Salted Chocolate Brownies

These are for dark chocolate lovers. Fudgy with a hint of coarse salt on top, along with the espresso hit make them darn near perfect.

Course Dessert

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 squares

Author Homemade Italian Cooking with Cara

Ingredients

• 2 sticks 1 cup salted butter
• 3.5 oz Lindt 74% dark chocolate bar
• 1 cup Hershey's unsweetened natural cocoa powder
• ¼ cup Black Cocoa King Arthur's brand is great
• ½ cup white flour
• 2 teaspoons espresso powder
• 1 teaspoon fine sea salt
• 4 room temperature eggs
• ¾ cup white sugar
• ¾ cup brown sugar
• ½ cup dark chocolate chips
• 1 teaspoon coarse Kosher Salt
• ¼ cup powdered sugar

Instructions

• Preheat your oven to 350F.
• Spray an 8X8 inch baking pan with cooking spray. Cut a sheet of parchment paper to fit in the pan leaving enough hanging over two edges to use as handles for easy lifting when the brownies are done.
• Melt the butter is a large glass measuring cup. Melt the chopped chocolate squares in the hot melted. Whisk smooth and let cool.
• Sift dry ingredients together in a bowl
• Whisk eggs and sugar together in a another bowl until smooth.
• Add one half of the egg/sugar mixture to the dry ingredients and stir gently until they start to blend. Be careful not to create a cocoa powder dust storm! That can be a mess to clean up.
• After it is mixed well, slowly add the cooled butter/chocolate mixture, and the rest of the egg/sugar mixture. Since the butter mixture is cooled and the egg mixture tempered the eggs will not cook. Mix by hand until the batter is glossy and luscious looking.
• Add ½ cup of dark chocolate chips and mix in. Pour the batter into the baking pan, and smooth out the top. Sprinkle a very light dusting of coarse salt grains on the top.
• Bake for 20-25 minutes or until the center is almost set. The most important thing about this recipe is DO NOT OVERBAKE!
• Let the brownies cool completely in the pan.
• When ready, lift out the brownies with the parchment handles and place on a cutting board. Sprinkle the top with powdered sugar. An easy way to do this is to put the powdered sugar is a small strainer and tap the edge with a spoon.
• Slice into 16 squares and serve.

Notes

Based on the recipe by David Lebovitz