Black Cocoa Brownies

Too few ratings

Emanuel Burke

Community Member

Difficulty

Easy 👌
30
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Pieces:-12+
⅔ cup Double Dutch Dark Cocoa
1½ cups sugar
½ cup confectioner’s sugar
¾ tsp salt
1 cup Fine Pastry Flour (Bob’s Red Mill)
½ tsp Baking powder
½ tsp espresso powder
1 cup Dark Chocolate/Semi-Sweet Chips for Baking
Eggs
½ cup Spectrum Culinary Shortening
2 tbsp Water
2 tsp vanilla extract

Utensils

  • 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

    • ⅔ cup Double Dutch Dark Cocoa
    • 1½ cups sugar
    • ½ cup confectioner’s sugar
    • ¾ tsp salt
    • 1 cup Fine Pastry Flour (Bob’s Red Mill)
    • ½ tsp Baking powder
    • ½ tsp espresso powder
    • 1 cup Dark Chocolate/Semi-Sweet Chips for Baking
    • whisk
    • bowl

    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
    • Microwave

    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

    • Eggs
    • ½ cup Spectrum Culinary Shortening
    • 2 tbsp Water
    • 2 tsp vanilla extract
    • Whisk
    • Bowl

    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.

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