There are few things better in this world than great chocolate. When the hubbie and I were strolling downtown this weekend, we stumbled into a place called Savory Spice Shop. Heaven on earth…for real. It smelled so amazing. It was there that I found a whole wall of fresh ground cocoa powders and I absolutely could not help myself but to grab some. I had to try the Black Onyx Cocoa Powder, and also got the Natural Cocoa Powder, as the Onyx suggested it as a pairing for baking. These looked like perfect brownie cocoas, so I went for it. I originally found this recipe on a blog called Sweet Anna’s.
The recipes calls for 3/4 cup of cocoa powder, so I did 1/4 cup of the Black Onyx and the remainder in the Natural Cocoa- I think this was a good ratio. My next experiment will be doing these with a gluten free flour mix.
- 3/4 cup dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
- 1/2 cup boiling water
- 2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/3 cup flour
- 2 cups chocolate chips
1. Preheat the oven to 350ºF. Grease a 9×13″ baking dish and set aside.
2. In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick.
3. Stir in the sugar and eggs with the remaining 1/3 cup melted butter. Stir in the vanilla and salt until just smooth.
4. Dump in the flour and chocolate chips at the same time, and stir until just combined.
5. Spread the batter into your prepared baking dish and bake for 35-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!)
6. Cool completely in the pan.