I recently bought some cocoa powder from Ambrosia Natural Foods and really wanted to make something that showcases chocolate so I could find out if I liked it or not. I thought, what better than brownies to find out! So I dug around all my recipe books and all my bookmarked pages of recipes to find a good brownie. Then I remembered that a blog I visit frequently had a dark chocolate brownie recipe posted a few days ago! How perfect. So I got everything out and started making them. Here is the recipe from Pumpkin and Spice:
Bittersweet Chocolate Brownies
Makes one 9×13 pan
- 10 oz dark chocolate, melted
- 2 sticks butter, melted
- 3 eggs
- 1 1/2c sugar
- 1t vanilla
- 3/4c flour
- 1/2c cocoa powder
- 1t salt
- 1t baking powder
- 1c semi-sweet chocolate chips (or toffe bits or walnuts)
Preheat oven to 350F. Grease a 9×13 pan well.
Beat the eggs, sugar and vanilla until light and fluffy. Add the chocolate and butter and mix well.
In a different bowl, sift together the flour, cocoa powder, baking powder and salt. Add to the chocolate and egg mixture and mix until just combined. Fold in the chips (or bits or nuts) and pour into the prepared pan. Smooth the top.
Bake for 30min. (A skewer inserted in the center will still come out moist- the brownies will set up when they cool.)
(The recipe does call for 10 oz of dark chocolate, but I only had 5 oz of Scharffen Berger left, and it was rich milk chocolate instead of dark. I decided to go ahead and just use what I had. I also put in about 1/2 cup of toffee bits AND walnuts! Yum!)
When I opened my bag of cocoa it was a deep rich brown, I had never seen cocoa like that since what we usually buy is just really average cocoa. You know, nothing special. It smelled amazing and way better than the stuff I have sitting in my cupboard right now. I figured that with this cocoa, 5 oz less of melted chocolate wouldn’t hurt. It turned out to be the darkest brownie batter I have ever seen! And oh my god when they were in the oven I wanted to take them out half-way through and just eat the half eaten brownie batter. When the timer went off I was so happy. Excited to try the brownies! I let them cool for a bit in the pan, and then cut them up and lifted them out. Took the biggest one for myself of course, put it on a plate and grabbed a glass of milk. It looked pretty so I took a picture too, which is at the top of this post. It was heavenly! Very similar to the Barefoot Contessa ‘Outrageous Brownies’ but those make a LOT of brownies. This recipe is great for a smaller batch, and quick to make too! And while these are delicious brownies, the only downside for me is that I prefer my brownies to be more fudgey and less…crumby? Maybe they are this way because I only added 5 oz of chocolate instead of 10. I’ll have to try them again some other time and compare! So for now:
I give this recipe 4 Pastry Mice out of 5!