It was a day for “death by chocolate” and these don’t come along too often. We were busy making, baking, and taking photos of the gorgeous snowfall that finally came (and went) this weekend. Absolutely gorgeous. So of course, brownies came to mind. I was short on unsweetened chocolate cocoa powder and long on unsweetened chocolate bars, so I found this perfect recipe. The only thing it didn’t have was walnuts. I added them and this was a wonderfully yummy treat with some hot cocoa and great friends! What a great day.
Here’s all you do:
Triple Dark Chocolate Whole Grain Brownies
- 1/4 cup unsweetened cocoa powder*
- 1/4 cup boiling water
- 1/2 cup (1 stick) unsalted butter, cut into tablespoons
- 2 oz unsweetened chocolate (100% cacao), finely chopped
- 1-1/2 tsp instant espresso powder
- 2 tbsp vegetable oil
- 1-1/2 tsp pure vanilla extract
- 1-1/4 cups granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs + 1 egg yolk
- 3/4 cups whole-grain spelt flour (or sub whole-wheat flour)
- 1/2 tsp sea salt
- 1/3 cup bittersweet or semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. Line an 8×8 inch metal or oven-proof glass pan with parchment paper, leaving a few inches of overlap on each side. Butter the parchment paper and two remaining sides of the pan, and set aside.
- In a large mixing bowl, add the boiling water to the cocoa powder, and whisk until smooth and completely combined. Set aside.
- Place the butter, chopped chocolate, and espresso powder in a heat-proof mixing bowl. Using a double-boiler, melt the mixture together.
- Add the melted butter/chocolate mixture to the cocoa mixture, and whisk to combine. Add the vegetable oil and vanilla extract and continue whisking. Add both sugars and whisk until smooth.
- Add the eggs and yolk, one at a time, whisking thoroughly between each, until the chocolate mixture is completely smooth and creamy. Using a spatula, gently fold in the flour and salt. Stir until combined, but be careful not to over-mix.
- Fold in the chocolate chips. I added walnuts as I can’t have brownies without them, 1 cup, then pour into the prepared pan. Smooth out the top with a spatula. Bake for 30 to 35 minutes (mine took 44), until a cake-tester inserted into the middle of the brownies comes out with few crumbs attached. Cool on a baking rack for at least an hour before removing from the pan or cutting into bars.