Chocolate my love, where have you been? If you like rich fudgy brownies these are for you. In this recipe we to use unsweetened Dutch- processed cocoa to give them a deep chocolate flavor. If you can’t get Dutch- processed cocoa, Hershey’s Special Dark Cocoa is a good substitute. The second chocolate comes from chocolate chips, use your favorite kind in this recipe. If you like nuts in your brownies add 1 cup with your chocolate chips. Ok let’s investigate.
Double Chocolate Brownies
2 sticks unsalted butter 1 tsp espresso powder
2 ¼ cups sugar 1 tbsp vanilla extract
1 ¼ cups Dutch-processed cocoa 4 large eggs
1 teaspoon salt 1 ½ cups unbleached all-purpose flour
1 teaspoon baking powder 1 cup chocolate chips
Heat oven to 350F. Lightly grease a 9×13 inch pan.
In medium sized microwave safe bowl melt the butter, and then add the sugar and mix well to combine. Put back in the microwave and heat briefly again for 30 seconds to 1 minute. You want it to be heated through not bubbling. With a whisk stir in cocoa, salt, baking powder and vanilla. The mixture will be thick. Add the eggs and whisk until smooth. (You can use a hand mixer if you like instead of a whisk but don’t over beat this batter especially after the flour is added.) Add the flour and mix it into the batter until most of the flour is combined but some streaks are still visible; using a spatula fold in the chips and nuts if using. Spoon the batter into the prepared pan and bake for 30-35 minutes until the center comes clean with some crumbs clinging to it. Let them cool completely before cutting. Crime Solved!
About Chef Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – email@example.com