First of all, I must apologize for neglecting my webpage. Again. I’ve been working on a few posts, but I just haven’t been able to finish any of them. Traditionally there’s a lull in posts in the summer and it seems this year is no different. It’s a lame excuse, I know, and I’m working on rectifying the situation. But for now, check out these amazing dark chocolate brownies!
It took about four iterations, but I finally perfected this dark chocolate brownie recipe. I posted the original recipe last fall (check it out here), but I knew there was room for improvement. So I increased the amount of every ingredient except the eggs, which I reduced. And the result was incredible. These brownies are really dark. Both in the sense of the chocolate flavor and the actual color. Does anyone else sneeze when they eat really dark chocolate? No? Well, it might just be me, but these brownies sometimes make me sneeze. That’s how chocolatey they are. Everyone who tried these brownies loved them, including me. I had to share them with my co-workers because I could have eaten all of them myself. So if you’re looking for a brownie recipe with more chocolate flavor than you could ever imagine, give this one a try!
1 c (2 sticks) butter, softened
1 c sugar
1 c brown sugar
1 Tbsp vanilla
1 c Hershey’s Special Dark cocoa powder
1 c flour
In a large bowl, cream together the butter and sugar. You can use an electric mixer, but I usually just use a wooden spoon. Add the vanilla and eggs and beat/stir until combined. Add the flour and cocoa powder and stir until just combined. Spread the dough into an 11×7″ pan lined with aluminum foil and coated with cooking spray. This makes for easy removal from the pan when the brownies are cool and less dishes to wash later. Bake at 350 deg F for 25-30 min, or until a toothpick inserted in the center comes out mostly clean. Don’t overbake! Cool completely on a wire rack before slicing. Enjoy!