My girlfriend, Inge, is a chocolate junkie. I can always tell when she’s stressed because there’s a little mountain of foil wrappers next to her on the couch. Cake is her crack. Brownies are her ‘Lucy in the sky with diamonds.”
This is hands-down, the best sinfully delicious, chocolatey brownies I have ever had. Inge agreed. The Special Dark cocoa transformed these brownies into a moist, dense, intense chocolate flavor. You only need to eat one piece for effect. Two may be gluttony, but come on…it’s the holidays. Live it up. You’ve got a month until that evil New Year’s resolution.
These brownies are my new staple, box mix be damned! And they’re so easy, I bet you will make them your go-to brownies, too. If you don’t, you will regret it. I can promise you that much. Play around with different cocoas. Add nuts if you want (I don’t). Cut the intense chocolate with a dash of whipped cream or vanilla ice cream. Whatever your addiction calls for, do it (brownies, folks…come on).
Preheat the oven to 325 degrees.Line an 8x8x2 baking pan with foil, pressing firmly into the pan and leaving a 2-inch overhang. Coat foil with nonstick spray and set baking dish aside.
Melt the butter in a small saucepan over medium heat. Let it cool slightly. Whisk cocoa, sugar, and salt in a bowl until well combined. Pour butter into the dry ingredients in a steady stream, whisking constantly to blend. Whisk in vanilla. The batter will be like a thick paste. That’s expected.
Add eggs one at a time, beating vigorously to blend after each egg. Add flour and stir until just combined (do not overmix). Scrape the batter into the prepared pan and smooth the surface.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
Transfer the pan to a wire rack. Let the brownies cool completely in the pan. Using the foil overhang, lift the brownies out of the pan and transfer to a cutting board. Cut and serve!