These brownies are for grown ups.  They are not chewy and cloyingly sweet but, they are richly flavored of chocolate and their texture is velvety smooth.  If you’re a lover of super dark chocolate, these are the brownies you’ve been waiting for.

Black onyx cocoa powder is ultra Dutch processed (a.k.a. alkalized), which neutralizes the bitterness and acidity in cocoa, while also reducing fat content (not that I’m against fat- it’s important to be aware of fat content though when baking, as it affects texture and how much oil or butter your recipe will require).  Black cocoa’s flavor is very chocolatey, which is why I love it for non sugar laden brownies.  You get tons of flavor without all of the sugar traditionally found in brownies.

Black Onyx Brownies

Note: This about half the amount of a standard batch of brownies.  If you want enough for a 9″x 9″ pan, double the recipe.

Makes 8 brownies

Ingredients:

4 ounces unsalted butter (1/4 cup)

50 grams natural cocoa powder

13 grams black onyx cocoa powder

35 grams all purpose flour (ideally sprouted)

1 teaspoon instant espresso powder

1/4 teaspoon salt

2 large eggs, room temperature

37 grams cane sugar or maple crystals

43 grams dark brown sugar (light is a fine substitute)

To serve:

whipped coconut cream or raw cashew butter

berry preserves

What to do:

Gently melt butter in a small saucepan over low heat.  Set aside to cool.

Preheat oven to 350ºF and grease a standard loaf pan.

Sift or whisk together natural cocoa, black onyx cocoa, flour, espresso powder, and salt in a medium mixing bowl.

In a smaller bowl, whisk eggs with cane sugar and brown sugar.  Drizzle in melted and cooled butter.  (It’s important the butter not be too hot, or else you’ll end up with scrambled eggs!)

Fold wet ingredients into dry ingredients until fully incorporated, but being careful not to overmix.

Pour batter into prepared pan and bake 15-18 minutes, until a cake tester or toothpick comes out clean.

Allow to cool 30 minutes in pan before transferring to a wire rack to cool completely.  Top with whipped coconut cream or raw cashew butter and berry preserves.

Adapted from: http://www.davidlebovitz.com/salty-deep-dark-chocolate-brownies-brownie-recipe-ovenly-bakery-brooklyn/