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Black Cocoa Brownies

What is black cocoa you ask? It’s super dutch processed cocoa powder and it looks like powdered charcoal but tastes soooo much better. You could make these for a Christmas party and call them Coal Brownies. A little early to be thinking about Christmas, but just an idea.

If you want some, I’ve never seen it in retail stores (at least in Northern California) but it is available at King Arthur Flour 16 ounces for $6.95, you have to pay shipping and handling though :/.  On that note, they also sell dutch processed cocoa powder too, which for some reason the Safeway in my area stopped carrying. I could have sworn Safeway (and Bel Air/Nob Hill) sold it and that Hershey’s made it. How odd. Anyway, all your chocolate (and flour, and crazy baking nonsense) can be found at King Arthur Flour’s online shop :).

These are the darkest, chocolateiest (yes, this is now a word), brownies I’ve ever made. I think they should be called Blackies instead, the batter – if you can even call it that – looks like coal. The batter was so thick it didn’t really pour out of the mixing bowl, like normal brownies do, instead it more or less belly flopped into the baking dish. There was no shaking the pan to get the batter to settle, I used a rubber spatula to even it out and push it around.

When you mix the batter you’ll think you have missed some liquid ingredient, but you haven’t, it’s really just that thick. It’ll give you good forearms and awesome biceps. I got the recipe from Stephanie at Desserts for Breakfast who made them salted which sounded delicious, but I didn’t have any coarse sea salt so I didn’t go that rout. Clearly, I’ll have to remake them using the sea salt.

I also didn’t have any regular butter, so I used salted butter. They turned out perfectly chocolatey and dark as coal. If you have coarse sea salt definitely go to Stephanie’s blog for the original recipe. Here’s my version of the recipe, without the salt and using salted butter…so kinda like the samething, but not exactly :).

Black Cocoa Brownies

Adapted from Desserts for Breakfast

makes one 9 x 13″ brownie or two 8″ brownies

salted butter, for greasing the pan
2 cups sugar
2 cups flour
1/3 cup black cocoa powder
2/3 cup Dutch-processed cocoa powder
2 tspn baking powder
1 tspn salt
4 eggs
2/3 cup salted butter, melted
1 1/2 tspn vanilla extract

1. Preheat oven to 350 degrees F.  Grease your baking pan. I slather butter all around and then use a paper tower to make sure the butter is all the corners and sides.
2. In a large bowl, whisk together the sugar, flour, cocoa powders, baking powder, and salt. Set aside.
3. In a separate bowl, combine the eggs, melted butter, and vanilla extract.
4. Combine the wet ingredients with the prepared dry ingredients, folding until all of the dry ingredients are incorporated.  Batter will be very thick and difficult to stir.
5. Flop the batter into the prepared pan(s), using a rubber spatula to smooth the batter evenly around the pan.
6.  Stephanie calls to bake for 35-40 minutes if using a 9 x 13″ pan and for 25-30 minutes if using two 8″ pans. I baked mine for 25 minutes in a 9 x 13″ pan and it was perfect. Just be careful not to over-bake.
7. Remove the brownies from the oven and let cool completely before removing from pans and cutting.  (This part is the most difficult–resisting until they are all cool!)

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