Deep, rich, moist, fudgy, ooey gooey brownies

Deep, rich, moist, fudgy, ooey gooey brownies

Admit it. You want one. With a tall glass of milk. 

And then, you want another. Just because one wasn't enough. 

Go ahead, indulge. You have my permission. I promise.

But you better schedule in that run because honey, as lovely and decadent as these are - you will need to burn them off. I cannot lie and say that they are calorie free :) They are delightful. 

ok - have another, but don't say I didn't warn you!

One of the ingredients listed is "Black Onyx Cocoa Powder". I totally stumbled on this beautiful item several months ago. It's sold in a specialty spice shop here in the Denver area and heavenly. Savory Spice Shop is locally owned, and now franchised. You can order the cocoa powder on line. It is {worth. every. penny.} 

Deep Dark Chocolate Fudgey brownies

1 1/2 sticks of butter, melted 

1 1/2 cups granulated sugar 

3/4 cup All purpose Flour 

1/2 cup Dark cocoa powder 

1/4 cup Black Onyx Cocoa Powder*

3 eggs
1/2 cup Dark chocolate chips - I like Giardelli myself 

Now listen to me. I'm going to share a few good secrets with you here. Follow all of the instructions if you want these to come out of the pan the way mine did. This is the most important instruction you'll find on this page. FOLLOW the instructions!

Preheat your oven to 350. Especially at high altitude, you do not want your baked goods warming up with your oven. 

First, line a 9x9 pan with foil. Then liberally spray the foil with baking spray. I'm a huge fan of Prep. I could get it in my bakery supply store back home in Buffalo. Haven't found it here in Colorado yet. However, my very large can has lasted almost a year already so it goes a very long way.

Even though these brownies have a ton of butter, the pan still needs to be liberally sprayed. Maybe it's the Black Onyx cocoa powder, or the sugar, but it can be really sticky. 

You can also use pan grease which I have talked about on my blog in this Carrot Cake post from way back in November 2012.  It's a very easy recipe and lasts a long time. Refrigerate it though ok?

ok next, melt your butter. Personally, I'm a fan of using a pot on the stove, just because of the amount of butter. I don't like getting it all over the microwave when some of it is super melted, and some isn't. One step, into the pan, and viola you've got melted butter. Next, add the sugar to the melted butter. 

In your stand mixer, add the flour, and the cocoa powder, and the chocolate chips. Don't be a cheapskate and go with cheap chocolate chips. If you're going to indulge in these, make them right. That's how I feel about that!

Add the eggs one at a time, beating each into the flour cocoa mixture. Once all the eggs are incorporated, you can start to add the butter / sugar mixture. Do this in batches, giving it some time to incorporate. 

Now you are ready. Pour the very thick batter into the prepared, foil lined pan. Bake at 350 for about 25 minutes. They might be a little soft in the center, and you can try baking an additional 2-5 minutes depending on how you like the consistency of your brownies. Personally, I like mine gooey and fudgey. 

Please let these cool completely. Like, go watch a movie or do laundry or something. Unless you want "dump cake" brownies, do not mess with them until they are cooled completely. I know there's nothing better than warm chocolate and milk, or vanilla icecream - but seriously this will frustrate you if you pull them out of the pan too early. 

Enjoy and let me know how they turn out for you! :)