Bye-bye Brownies

It’s a shame, but it had to be done.  Today, I was forced into throwing away the remnants of this weekend’s baking bonanza.  It nearly broke my heart to see the fruits of my labor find their way into the garbage, but I had no choice.  Mouse isn’t much of a chocolate person, so I was left to nosh on the brownies and cakes alone, and it was becoming alarmingly evident that my self-control was quickly dissipating.  I realized that, if I kept this binge up, I would have no hope of fitting into my wedding dress come June.  So, they had to go.

But, just because my sweet treats are gone, doesn’t mean I can’t remember them fondly, and share my joy with you.  I know I’ve posted my brownie recipe (courtesy of Baked bakery) before, but I decided to repost it, as I made some changes that made this batch especially delicious, and definitely worth trying.  Most importantly was the substitution of black onyx cocoa powder for regular Dutch cocoa powder.  (I highly recommend getting your hands on this cocoa powder, as it is absolutely amazing!)  I also added real, Madagascar vanilla bean, which might have been an over-the-top extravagance, but I’m convinced it made the brownies just that much better.  Anyway, I hope you get a chance to try this recipe.  I promise, it will be well worth the effort.

My Absolutely Sinful Brownies

(adapted from the Baked bakery brownie recipe)

1 cup all purpose flour

1 tsp salt

2 Tbsp Black Onyx cocoa powder (or the darkest, unsweetened cocoa powder you can find)

12 oz dark chocolate, 60-72% cocoa

1 cup of butter

1 tsp instant espresso powder (instant coffee will work in a pinch)

1 cup granulated sugar

1/2 cup dark brown sugar, firmly packed

5 eggs, at room temperature

2 tsp vanilla extract

1 Madagascar vanilla bean, cut in half lengthwise and seeds scraped out

1 pkg white chocolate chips

Preheat oven to 350 °F (175 °C), grease a 9 X 13 inch pan.

In a medium bowl combine the flour, salt and cocoa powder.

Place the chocolate, butter and espresso powder in a double boiler. (If you do not have a double boiler, use a saucepan of simmering water with a heat-safe large bowl over top.)  Stir until the chocolate has fully melted. Turn off the heat, keeping the bowl over the water, and whisk in the sugars. Stir until combined. Remove the bowl from the water to allow the mixture to cool.

Once the mixture is at room temperature, add 3 eggs and whisk until incorporated. Add the final 2 eggs and whisk.  Stir in the vanilla extract and vanilla bean scrapings. Using a spatula, fold in the flour mixture until just combined.  Fold in the white chocolate chips.  Pour the batter into the prepared pan and place in the oven for about 20-30 minutes, or until a toothpick inserted comes out mostly clean. (Don’t overbake!) Let brownies cool fully before cutting.