I’m back! It’s been quite some time since my last post, but I am once again back in the kitchen baking!
One of the first things that I have baked since I got back from studying abroad are these dark chocolate brownies. Not only are they very rich, but they’re perfect hot out of the oven alongside a cold glass of milk.
I found this recipe via Alton Brown and they are sure to please any chocolate lover. I used Hershey’s Special Dark cocoa powder, which is why they are so dark, but feel free to use regular cocoa powder if you want!
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter (2 sticks)
- 1 1/4 cups cocoa, sifted
- 2 tsp vanilla extract
- 1/2 cup flour, sifted
- 1/2 tsp kosher salt
- powdered sugar (optional for topping)
- Preheat the oven to 300 degrees F. Spray an 8 inch square pan with baking spray and place parchment inside the pan.
- Using a mixer fitted with a whisk attachment on medium speed, beat the eggs until they are fluffy and light yellow. Scrape down the sides of the bowl and then add both types of sugar. Be sure to scrape down the sides once again before adding in the rest of the ingredients, mixing at medium speed until combined.
- Slowly pour this batter into the pan and spread it evenly so that it reaches each of the four corners. Bake brownies for 45 minutes or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before cutting into them.
- Top with powdered sugar and enjoy!