Black Cocoa Brownies
aluminum foil, parchment paper, whisk, bowl, Glass measuring cup, Microwave , Whisk, Bowl
- 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.
- 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.
- 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.
- 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.
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.
“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.
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.