1/2 cup hard margarine, cut into pieces
200 grams dark chocolate (85% cocoa)
3 Tablespoons unsweetened cocoa powder
1 1/2 cups granulated (white) sugar
3 large eggs, lightly beaten
2 teaspoons vanilla extract
1/2 cup all-purpose (plain) flour
pinch salt
Preheat oven to 300◦F. Line an 8x8 inch square pan with parchment paper.
In a medium saucepan, melt the butter and chocolate Stir in cocoa. Remove from heat and mix in the sugar, then the eggs and vanilla. Stir in the flour and salt, do not overmix. Pour batter into prepared pan. Bake for 50 minutes. Frost as desired. I used Glossy Chocolate Frosting (January 12, 2013), although I waited until the brownies had cooled a little before frosting them.
This is a bit different from my standard brownie recipe. These are dark chocolate brownies, and actually use a good-quality chocolate bar as opposed to just cocoa as I usually use. These brownies are also quite quick and simple to make. One thing I found interesting was that these brownies are baked at a lower oven temperature for a longer time, instead of higher for a short time. The result is very fudgey and decadent brownies. The dark chocolate flavor definitely sets them aside from regular brownies, but if you are a fan of dark chocolate, you will enjoy them.
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