Brownie — Take 2 — Black Cocoa Brownie

Using Alton Brown’s brownie recipe for inspiration once again, this adaptation deviates even further from the original.  By cutting the butter in half, I solve the too buttery (bordering on greasy) issue.  But, I lose most of the delicate super-thin flakes that make a perfect brownie crunch ever-so-slightly under your bite.  There is still a hint of that flakiness… a very tiny hint.  This might be a sacrifice I’m willing to deal with considering the near perfect flavor of this brownie.  The real genius in this version was a result of quality ingredients.  My use of Scharffen Berger (my favorite brand of cocoa) is blatantly obvious.  The high quality beans used in their cocoa give the raw batter a flavor reminiscent of milk chocolate.  When baked, the finished brownie is dense and distinctively brownie-like (moist, crumbly, mildly cake-y and at the same time rich & fudgy).  Every bite was bursting with complex layers of dark chocolate flavor.  Sweet chocolate flavor is provided by the Scharffen Berger cocoa.  While, dark chocolate bitterness and complexity comes from the black cocoa.

Simple recipes allow the true quality of each ingredient to shine through.  This recipe is pure indulgence… make it worth the indulgence.  You won’t regret it.

Black Cocoa Brownie
makes one 8 x 8 square baking dish full of brownies

1 stick of Irish butter
2 cups super-fine sugar
1/4 cup tupelo honey
1/2 tsp finely ground kosher salt
4 jumbo eggs
2 tsp vanilla extract
1 cup Scharffen Berger unsweetened organic cooca
1/4 cup black cocoa
1/2 cup AP flour

Preheat oven to 350 degrees F.

Melt butter and pour into a large mixing bowl.  Add sugar, honey and salt.  Cream well.  Add 4 eggs and vanilla extract.  Beat vigorously until well-combined and fluffy.  Roughly fold in cocoa powders and flour, stirring as little as possible.  Pour batter into a  buttered 8 x 8 square baking dish.  Bake for 45-50 minutes.  Test for doneness with toothpick at the 45 minute mark.