Double Chocolate Brownies

Somewhere between a cake and a cookie lies the wonderful baked good the Brownie. Weather you like them cake style or nice and gooey. There is nothing better to go along with an ice cold glass of milk or a cup of coffee. Right out of the pan or served ala mode, this dessert disappears fast around my house.

In my Recipe for this chocolate delight I use 2 types of cocoa powder. Dutch Process and 22-24% Cacao. I find this blend gives a richness in flavor that is superior. And the addition of the Fleur De Sal enhances these flavors. So give these a try sometime. I think you will be very pleased with the results.


1 cup Unsalted Butter

2 1/2 Cups Sugar

3/4 Cup Dutch Process Cocoa Powder

3/4 Cup 22-24% Cocoa Powder

1/2 tsp Fleur De Sal

1 tsp Pure Vanilla Extract

4 Eggs

1 Cup All Purpose Flour

Preheat your oven to 325 Degrees and grease and flour the bottom and sides of a 9×13 glass baking dish.

Cream the butter and sugar together until well combined, and then add the eggs one at a time,incorporating well each time. Add the 2 types of Cocoa Powder and the Fleur De Sal and mix well. Lastly add the flour and make sure all is combined well with no white pockets. At this point if you desire you could add some chopped walnuts or your nut of choice.

Turn batter into the pan, it will be quite stiff so you will have to spread it out evenly with a spatula. Bake in the oven for 25 to 27 minutes. A little less for gooier brownies, a little more for cake like brownies. Remove from oven and let cool for at least 15 mins before cutting. Pour yourself a glass of milk and enjoy!!

Cook form the heart and taste the love


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