This brownie recipe was inspired by Laura Shute, Owner of Savory Spice Shop in Corona del Mar and OC Mart Mix. She sells the most amazing cocoas at her shop — one being Black Onyx. This is a double Dutch Process Cocoa that is alkalized — so when baking or cooking with this, add extra fat. In this brownie recipe, my extra fat was butter. Opa!
Stir the butter for about 5-7 minutes over a medium flame using a wooden spoon. The foam will dissipate, and when it turns to a golden brownish color with brown bits at the bottom of the pan, you're done!
Look at this deep, dark color! Stir in eggs one at a time until they are blended. Then stir vigorously for about 60 strokes.
Line your pan w/ foil, then spray w/ nonstick coating — this makes clean up so easy. Plus, the brownies are very fudgey so it helps in the lifting from the pans and cutting them into squares.
Ingredients:
Nonstick vegetable oil spray
3 cups unsalted butter
2 1/2 cups sugar
1 1/2 cups Black Onyx Cocoa (from Savory Spice Shop)
2 teaspoons vanilla extract
1/2 teaspoon salt
4 large eggs, chilled
2/3 cup plus 2 Tablespoons flour
2 cups walnut pieces
Directions:
1. Position rack in bottom third of oven; preheat to 325 Degrees. Line 13 x 9 x 2 pan with foil leaving an overhang. Coat foil with nonstick spray.
2. Melt butter in medium saucepan over medium heat and stir. Cook until butter stops foaming and browned bits form at bottom of pan — about 5 t0 7 minutes.
3. Remove from heat; immediately add sugar, Black Onyx cocoa; four teaspoons water; vanilla and salt. Stir to blend and then cool for 5 minutes.
4. Mixture will still be hot, but add eggs one at a time and beat vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended.
5. Beat vigorously for 60 strokes. Stir in walnuts and then transfer to baking dish.
6. Bake brownies until toothpick inserted into center comes out “nearly clean.” About 35 minutes or so… Do NOT over bake brownies!
If the Black Onyx Brownies Browned Butter Brownies weren’t rich enough — I had to add my own version of chocolate frosting. Like men, the richer the better for me!
Melinda’s Black Onyx Frosting:
1/2 cup unsalted butter, melted
1 cup Black Onyx Cocoa
1 1/4 cup powdered sugar
1 teaspoon vanilla
3/4 cup half & half (I use Fat Free — are you laughing?!).
Directions:
1. Melt butter in pan and transfer to bowl.
2. Stir in Black Onyx Cocoa.
3. Stir in powdered sugar and half & half alternately.
4. Add vanilla
The proud brownie maker — me! These were a big hit at our Les Dames E'scoffier Spice Education event at Savory Spice Shop.
Serving:
I serve the icing on the side of the brownie instead of frosting it on top. It makes a nice presentation. A dollop of sweetened whip cream is a nice touch!
Opa!
Melinda of Fooditude
Savory Spice Shop: Corona del Mar Plaza (corner of PCH and MacArthur).
928 Avocado Ave, Corona del Mar
949/717-7776
Savory Spice Shop at OC Mart MIX, 3313 Hyland Avenue, Suite C, Costa Mesa 949/284-0576
Savory Spice Shop is a Morgan Marketing & Public Relations LLC client.
Fascinating to work with. Only made half a recipe, but it worked. They are so rich they should be called black widow brownies.
Delicious.
Thanks, Link! I’m going to play with the “butter” amounts. I’m wondering — browned butter reduces in liquid due to the amount of time it’s browned. I stirred for a solid seven minutes… I’ll keep you posted! (Note: i’m watching my calories so these may not be made in the upcoming weeks!).