Deep Dark Dutched Cocoa Powder Brownies 

I have to update my old brownie recipe because I have found perfection using Dutched cocoa powder.  These are heavy, chewy, dark and not too sweet pieces of chocolate heaven.  They actually are great with red wine.

Oven 325 F

8in square parchement lined pan

Back 20-25 minutes but set for 18 then toothpick test for doneness during remaining time. Overbaking will ruin these. 

145gm unsalted butter (10 Tbl),  best use Irish.  Cut into pieces for melting

250 gm or (1 1/4C), white granulated sugar. Must be fine or normal grain granulated white sugar. Organic pure cane is great but the grains do not melt and the  mix is not homogenous. 

80 gm dutched cocoa powder or 3/4 C plus 2 Tbl

1/4 rounded tsp fine salt.

1 tsp Vanilla

2 Lg cold eggs

1/2 C or 65gm flour. 

Slowly melt butter, add sugar, salt and cocoa powder and stir to combine. Will be stiff. Remove from heat.

Add vanilla

Let cool 5 min.

Add eggs one at a time beating well by hand after each.

Add flour and beat by hand 40 strokes. The batter will be extremely stiff but that is what makes these dense and chewy. 

Spoon batter into pan and spread evenly.

Bake and begin testing at 18 min for when toothpick comes out clean. Do not over bake!