Dark Chocolate Brownies

These brownies are fantastic.  The edge pieces are crispy with fudgy and gooey insides. I like to mix all the dry ingredients ahead and simply add the eggs, oil and water at the lake!  Use the best quality dark cocoa powder you can find and always make homemade icing – the stuff in can is toxic.

INGREDIENTS

  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 2/3 cup best quality dark cocoa powder
  • 1/2 cup dark chocolate chips
  • 1 1/2 cups granulated sugar
  • 1/2 cup powdered sugar
  • 3/4 tsp sea salt
  • 1/2 tsp vanilla
  • 1/2 cup canola oil
  • 2 tbsp water

Icing

  • ½ c butter
  • ¼ c best quality dark cocoa powder
  • 2/3 c icing sugar
  • 1 tbsp milk

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SAUCE

toppings

dressing

INSTRUCTIONS

  1. Lightly spray a glass 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
  2. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
  3. In a large bowl, whisk together the eggs, oil, water, and vanilla.
  4. Sprinkle the dry mix over the wet mix and stir until just combined.
  5. Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top.
  6. Bake at 325°F for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before icing and slicing. These also freeze well (you can freeze it iced)!
  7. For icing, I like to use very soft butter, add the cocoa and sugar and then beat well as you add the milk. If you need to add a bit more milk, do it one tsp at a time. Add milk very slowly because it doesn't take too much extra milk to make the icing too soft and then the only way to fix is to add more sugar - which will make the icing too sweet.

TIPS & HINTS

Always serve Jarrett Chambers an inside piece, unless you’re OK with a three star review.

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