That’s not hyperbole, look at how dark these are:
Like many of my favorite baked goods recipes, I found this one in a King Arthur e-newsletter. If you like baking, you should subscribe. Anyway, these brownies have a nice balance of sugar and dark chocolate, and they hit that sweet spot between cake and fudge. They really don’t even take that much longer than a mix, but they’re ten times better. These are way too good for a school bake sale.
The recipe is here. I can’t stress this part enough: the key is using double-dutch dark cocoa, which is a blend of regular Dutch-process and black cocoa. I first ordered it because I couldn’t find Dutch-process cocoa in stock at any local grocer. This blend sounded intriguing, and now I won’t use anything else if I can help it. Normally I love playing around with brownie ingredients, but these are so good that I haven’t been able to bring myself to change anything about the recipe since I got it in February!
