BLACK CHOCOLATE BROWNIES

If you like plain brownies (no nuts, no chips, no extras) that just deliver the best and most chocolate-y taste then this is the recipe for you. These have fleur de sol sprinkled on the top and have a deep chocolate and salty taste. The recipe comes from Ovenly, a NYC bakery and David Lebovitz recently posted it on his blog.  His blog post was wonderful but LONG and as most of us are a little stressed with our time right now I will post the basics for making these heavenly brownies.

Gather your ingredients.....

 Be sure and sift your two different chocolates together.....

Line with foil your baking pan, butter the foil and the sides of the pan...

Smooth out the batter and sprinkle with the sea salt....

Let them COOL COMPLETELY (important) before cutting and removing from the pan....

Ready to be gifted to your favorite chocolate lover.....

 A label for you....I just printed them out on a full sheet, 81/2 x 11 label.....

This is my source for the black chocolate - they have WONDERFUL products, check out their price on vanilla beans and all their other awesome items. Love the free shipping over $50.  Here is a link to their website: Link


Recipe

1 cup (8 ounces) butter, cubed, plus additional to grease the pan. (truth in advertising, I did not cube, just melted and let cool)

1 cup natural unsweetened cocoa powder (I used Trader Joe's)

1/4 cup black cocoa powder - see source below

1/2 cup flour 

2 tsp instant expresso powder (I use fine grind and then either pop it in my coffee grinder or us a motar & pestle)

3/4 tsp salt

4 large eggs room temp (if you forget to get them out just put them in a bowl of warm water - not hot but not tepid, for a few minutes to bring to room temp)

3/4 cup granulated sugar

3/4 cup packed dark brown sugar

Flaky sea salt, such as fleur del sel or Maldon for finishing

Preheat oven to 350°

Prepare an 8" square pan or a 9x13 pan, lining with foil and greasing with butter or nonstick spray

Sift together the natural cocoa powder, black cocoa powder, then the flour, espresso powder and 3/4 tsp of salt in a large bowl, then using a whisk blend it all together.

In a separate small bowl whisk together the eggs, granulated sugar and brown sugar.

Stir half of the egg mixture into the dry ingredients, then stir in the melted butter, then the rest of the egg mixture. Give it a few stirs until smooth (don't over beat) Scrape the batter into the prepared pan, smooth the top, and sprinkle with the flaky sea salt.

Bake brownies just until the center feels almost set, not quite.  Should take about 25 minutes - start checking at 20 and it you use the 8x8 pan it will take a little longer.

Thank you for stopping by.

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