OK OK, you twisted it out of me...
Here is the recipe for the DEEP DARK BROWNIES
|photo credit: King Arthur Flour photo|
Deep Dark Brownies
2/3 cup of Dark Cocoa (I use half black, half Dutch process cocoa) 55 grams
1-1/2 cups sugar / 300 grams
½ cup confectioners’ sugar / 60 grams
¾ teaspoon salt / 5 grams
1 cup Unbleached all-purpose flour (I use half or more whole wheat) 120 grams
1 tablespoon espresso powder / 6 grams
1 cup toasted pecans ( or walnuts optional)
1 cup chocolate chips (optional – I use half cup mini chips)
3 large eggs
½ cup vegetable oil / 112 grams
2 tablespoons water of strong coffee / 24 grams
Whisk together the cocoa, sugars, salt, flour, espresso powder and nuts and chocolate chips (if using). Add eggs, oil and water or coffee, blend until mixed.
Pour mixture to 8 x 8 inch or 9 x 9 inch lightly greased pan and bake at 350 for 25-30 minutes.
Cool for 1 hour or longer before cutting.
The thing that sets these brownies off is the Espresso powder and a combination
of the BLACK cocoa mixed with regular cocoa...(see how insanely BLACK they are?)
Seriously RICH chocolate powder...Here is the link to buy the black cocoa...
If you like pecans, my daughter, (ten years old) made these for me
and dumped in a cup of WHOLE pecans (not chopped.) I love biting into a Large pecan.. yum!!!
And she added red PEPPER to spice them up...
(YES, I know... She is a foodie, what can i say)
And my other use for BLACK cocoa is to add it to beef stew.. ONE tsp added to the stew broth,
the chocolate brings out the flavor of the beef...
DON'T MISS OUT ON THE JENNIFER PAGANELLI BOOK GIVE AWAY!CLICK HERE!
Winner chosen friday!