black brownies and the end of sugarless.

as of yesterday morning, i allowed myself to partake in refined sugar once again. it was hard, let me tell you. but, i’m glad i did it.

i tried to self-sabotage a few times, but i failed. which, is to say that i succeeded. i candied lemon on saturday and baked on sunday and my willpower was stronger for it. (except for an accidental test of batter). my zombie self ordered a sweet, sweet morning bun from bridgehead on sunday morning, and immediately retracted it in exchange for some toast.

i had my first serious sugar rush since going sugarless last week, in the form of a handful of gummy bears. they were good, tasty, but very sweet. and, my tummy ached about an hour afterwards. needless to say, my tolerance for straight sugar has gone down.*

hopefully, my tolerance for cake isn’t as effected.

these brownies were, from what i hear, decadent. they were rich. and, man, they were dark. i picked up some callebaut black cocoa on friday, and by saturday, i knew just what to do with it. black brownies.

the recipe started with alton brown’s famous brownies. it was then adapted, for half black cocoa and half dutch-process. but, i wanted to use entirely black cocoa. i wanted black brownies.

when working with darker cocoas, you need to increase the fat content of the recipe slightly. there are a number of ways to do this, including adding more butter and adding real chocolate. this turned out fantastically, and provided incredibly moist brownies for friends to nosh on after a day of frisbee, biking and watching football.

black brownies
adapted from alton brown
makes 1 9 x 12-inch tray, about 12-16 brownies

4 large eggs
1 cup sugar, sifted
1 cup brown sugar
8 ounces melted butter
1 1/2 cups black cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon salt
1 cup milk chocolate chips (6 ounces), melted and cooled

preheat the oven to 300º.
butter and flour an 8-inch square pan.
in a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
add both sugars.
add remaining ingredients, and mix to combine.
pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.
when it’s done, remove to a rack to cool.
resist the temptation to cut into it until it’s mostly cool.

*this is saying a lot, given that i’m a strong proponent of rock candy, much to my husband’s dismay.

2 thoughts on “black brownies and the end of sugarless.

  1. Pingback: my ultimate chocolate cake. « heartful mouthful

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