I really wanted brownies. You know how it is! What am I going to do when I want brownies, but the only sugar I have on hand is raw sugar? I’m going through with it anyway, to enjoy the most intense brownies I have ever made.
Turns out that raw sugar enhanced the depth of flavor. The brownies had undertones of molasses. I can’t even explain how satisfying it was, to have something so chocolaty, fudgy, and rich. I would definitely make these again. Mmmm.
Size and cut parchment paper to fit a greased 9x13 baking pan. Select a fair-trade cocoa powder that doesn’t taste like child labor, and you can read more about that here . I chose a reasonably priced cocoa from South America at Trader Joe’s for less than three dollars. Cocoa from this region tends to be a little more fruity than sharp. If using a different cocoa, one and three-quarter cups should be sufficient, rather than the two cups listed below. Splurge on a really good butter. Preheat your oven to 325º, and have a hand mixer very handy.
2 ½ sticks of unsalted butter, plus 1 tbs.
2 ¾ c. raw sugar
2 c. cocoa powder, unsweetened
1 tsp. sea salt
1 ½ tsp. vanilla extract
5 medium eggs, cold
1 c. unbleached all-purpose flour
Now that your oven is preheated, wrestle with parchment paper to line the pan. I cut diagonal slits on each corner of the measured paper. Fold the slits in to make a smooth seam. Snip away excess paper in your pan, if needed. Lightly sprinkle the paper with some of the cocoa powder, like you’re making a cake, if you so desire.
In a saucepan, combine the first four ingredients on medium-low heat. Raw sugar will not want to break down, but keep on it, stirring occasionally until it’s nearly smooth and gently simmering. Do not boil; high heat will turn the sugar into thick syrup, and your brownies will be dry.
Remove the pan from heat, transfer the mixture to a large glass bowl, and allow it to cool for 15-20 minutes.
Add the vanilla and eggs, one egg at a time, and beat with a hand mixer until you have a glossy mixture. Beat it some more to break apart the sugar and then add flour. Pour this into the lined pan and bake for 35-45 minutes. When a toothpick inserted into the middle of the brownies comes up (mostly) clean, remove them from the oven. In 5-10 minutes, take the brownies out of the pan by lifting the parchment paper. Cut and serve. Enjoy plain, with a glass of milk, or with vanilla ice cream on top.
Need Brownies? Try These Super Intense Fudgy Brownies
Pffft. The secret to the most intense brownies ever isn't raw sugar, it's a generous helping of cherry kush
I missed the part about Coloradoing the whole thing ......