Black Cocoa Brownies
aluminum foil, parchment paper, whisk, bowl, Glass measuring cup, Microwave , Whisk, Bowl
Step 1/ 7
- aluminum foil
- parchment paper
Preheat Oven 350 degrees. Line an 8-9 inch pan with baking parchment paper or aluminum foil. Spray or lightly grease the paper/foil. Once the brownies have cooled (the flavor is best the day after baking) you can use the paper/foil to remove the giant brownie for easy slicing into reasonably sized brownies.
Step 2/ 7
- ⅛ cup Double Dutch Dark Cocoa
- ¼ cups sugar
- ⅛ cup confectioner’s sugar
- ⅛ tsp salt
- ⅛ cup Fine Pastry Flour (Bob’s Red Mill)
- ⅛ tsp Baking powder
- ⅛ tsp espresso powder
- ⅛ cup Dark Chocolate/Semi-Sweet Chips for Baking
Whisk together all the dry ingredients in a large bowl: cocoa (must be Dutch processed—don’t use the cheap cocoa), sugars, salt, flour, baking powder, espresso powder, and chocolate chips.
Step 3/ 7
- Glass measuring cup
Scoop out the spectrum shortening into a glass measuring cup. Melt the shortening in the microwave to measure the needed amount. While normal vegetable oil is fine, the shortening is a much stronger binder. It will make the brownies substantial—dense, yet very moist & chewy, and just the right amount of crunch. It’s okay to start drooling now. You’ll thank me when you take your first bite tomorrow.
Step 4/ 7
- ½ Eggs
- ⅛ cup Spectrum Culinary Shortening
- ⅓ tbsp Water
- ⅓ tsp vanilla extract
Whisk together the eggs, water, and vanilla in a separate bowl until smooth. Make sure the shortening is relatively cool before mixing it in—you don’t want to partially cook the eggs with lava hot shortening.
Step 5/ 7
Combine the wet ingredients with the dry ingredients with a rubber spatula. The mixture will begin to get very dense and difficult to mix—at this point you can use your hands to make sure everything is well combined.
Step 6/ 7
“Pour” the mixture of heaven into the prepared pan. It won’t pour. Stop trying. Just get it out with a spatula and/or your hands. It’s worth the mild frustration to do this. Spread it out as best you can inside the pan.
Step 7/ 7
Bake in the over for 35-45 minutes. Set a timer for 35 minutes. When it goes off, stick a toothpick in the center. If it comes out very wet—as though you put the toothpick in the mixture before ever baking—keep baking that shit another 5 minutes. After 5 min, use a new toothpick to do the same thing. If it’s slightly moist with little brownie crumbs stuck to it, you’re golden. If it’s dry you fucked up. But I really hope that ill fate didn’t befall you.