Salted Double Dark Chocolate Brownies
Problem: Figurative sandbags filled with soot and grime weigh down each emotional and physical limb of your body.
Solution: Engage in the gentle therapy of manipulating butter, sugar, and chocolate.
You’ll feel better, and then these brownies will happen. Win-win all around.
1 ¼ Cups AP Flour
1 ¼ Cups Hershey’s Special Dark Cocao Powder
1 ¼ Cups Granulated Sugar
1 Cup Brown Sugar
2 Sticks Unsalted Butter
4 Eggs, Room Temperature
1 Tsp. Kosher or Pink Salt, Plus a Little Extra
1 Package, 12 oz., Semi-Sweet or Dark Chocolate Chips
Preheat oven to 350°F
Prepare 9×13 inch pan with butter or baking spray
In a deep sauce pan or skillet, melt butter till it bubbles slightly
Take off the heat and whisk in sugars, set aside to cool
In the meantime, sift together flour, cocao, and salt
Whisk eggs one at a time into the butter/sugar mixture, followed by vanilla
Gently incorporate the dry ingredients, folding in three segments at a time
Mix in chocolate chips then dump the viscous chocolatey mass into preferred pan
Let a pinch of salt lightly kiss the top of the batter before placing in the oven
Bake for 25-30 minutes, til a toothpick comes out clean but the brownies are still fudgy and moist
Instead of the chocolate chips – or perhaps in addition to them – try swirling in blackberry jam and chunky peanut butter!
3 Comments Add yours
I’m so making these this weekend, but I’m going the jam route. Maybe raspberry jam against the dark chocolate…..
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Yes! Do it!