Cravings - Deep Dark Chocolate: Easiest Dark Chocolate Brownies

Making Dark Chocolate Brownies is almost as easy as using a mix
Photo: NK 

Recently, I had the overwhelming urge to bake something extra decadent. Brownies are my usual choice, since I tend to have better success with them, but I did want to do something to make these Brownies really,really special. For me, that means chocolatey. Rich, Dark Chocolate, to be exact. 

The recipe I've adapted below is wonderful because it's nearly as simple as using boxed brownie mix. Combining chopped Semisweet Chocolate with Hershey's Special Dark Cocoa adds a hint of interest to the chocolatey goodness and well-balanced richness. A touch of Salt makes these Brownies not too sweet. Note: the recipe I adapted had a cook time of 25-30 minutes. My oven had these coming in closer to 35 minutes. **** I would recommend checking them at 30 minutes and doing a toothpick test until you are satisfied with the result. They need to be served fully cooled and they cut best when they are right out of the fridge. We hope you enjoy Dark Chocolate Brownies as much as we did! 


Dark Chocolate Brownies
Adapted from Cocoa Brownies, Bon Appetit Magazine
Makes 16 Brownies

Equipment: 8x8x2 Glass Baking Dish and Aluminum Foil 

Nonstick Vegetable Oil Spray (or butter)
2 Ounces Semisweet Chocolate Finely Chopped (we used Ghirardelli)*
1 stick Salted Butter, cut into 1-inch pieces
1 1/4 Cup Sugar
3/4 Cup Hershey's Special Dark Cocoa Powder (or regular Dutch Red Cocoa, or a blend!)
1/4 teaspoon Kosher Salt (plus an extra sprinkle)
1 teaspoon good quality Vanilla Extract
2 large Eggs
1/3 Cup All-Purpose Flour

*For an extra rich, chocolate-lover's brownie, you can use bittersweet Chocolate instead of semisweet as above. For this, we buy Scharffen Berger Bittersweet Chunks or the bar chopped into small chunks. So good 

Method:
1. Preheat the oven to 325.

2. Line an 8x8x2 glass baking dish with foil, pressing it firmly into the pan with a few inches of overhang. Spray liberally with the cooking spray or butter and set aside.

3. In a small pan, melt the Butter and allow it to cool slightly.
4. In a medium bowl, mix the Sugar, Cocoa, and Salt.Now pour the melted Butter into the dry ingredients, whisking constantly to blend well. Add the Vanilla Extract, followed by the Eggs one at a time, blending well after each addition (be sure to beat well). 

5. Add the chopped Semisweet Chocolate to the wet ingredients and then add the Flour and stir gently until combined. Take care not to over mix. 
Transfer batter into prepared pan and smooth the top. 

6. Bake until the top of the Brownies appear firm and a toothpick inserted in the center emerges with a just a few moist crumbs stuck to it - about  35 minutes (check progress at about 34 minutes as oven temps can vary significantly).

7. Place Brownie Pan on a wire rack for at least a half hour to fully cool. Using the foil, lift Brownies carefully from the pan and cut into 16 squares. Serve and enjoy! 

A Super Bowl…of Chili! - Beef Chili to Die For

Hey America: Ready for some football? I'm guessing you are. Maybe you're even toying with the idea of having a Super Bowl party? Whatever you decide, you're gonna need to eat during the big game. As football food goes, few things are more classic than Chili. That's why we set out to perfect a pot of delicious, slow-cooking goodness that will make your crowd go wild. Coffee, dark beer and get this - cocoa powder, all conspire to create a rich and hearty chili with exceptional depth and flavor. Try it and you'll understand!

Beef Chili to Die For, Photo: NK

Beef Chili to Die For

Adapted from Food.com/Amanda A. Oates

Serves 6

Ingredients:  

2 teaspoons of Olive Oil

2 Vidalia Onions (or other yellow onions) chopped

3 Large Cloves Garlic, minced

1 3/4 Lbs Ground Beef, half of it lean, the rest, your choice (we used short-rib blend)

1 (14.5 ounce) Can Diced Tomatoes (we like Muir Glen Organic)

12 Ounces Dark Beer or Stout (we used Founder's Breakfast Stout & highly recommend!)

3/4 Cup Strong Brewed Coffee

1.5 Cans (9 ounces) Tomato Paste

1 Cup Water mixed with 1 teaspoon Salt

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Spice Blend

1/3 Cup Dark Brown Sugar 

2 teaspoons Cumin

2 teaspoons unsweetened Cocoa Powder

1/2 teaspoon Oregano

1 teaspoon Cayenne

1/4 teaspoon Ancho Chili Powder (optional)

3/4 teaspoon Coriander

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2 (15 Ounce) Cans Low-Sodium Kidney Beans, well rinsed (use 3 cans for extra-thick Chili)

3 Jalapeño Peppers Chopped* (*leave seeds in all three jalapeños for spicy chili, in two for medium chili, and in one for mild chili)

1/2 teaspoon Salt

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Optional Toppings

Extra Thinly Sliced Jalapeños

Extra Chopped Onions

Grated Cheddar or Monterey Jack Cheese

Sour Cream

Method:

1. Heat Olive Oil over in a very large pot over medium flame. 

2. Add the Onions, Garlic, and Ground Meat. Allow the meat to fully brown, stirring, about 8 to 10 minutes. Break up any chunks. 

3. Add the canned tomatoes, coffee, beer, and tomato paste. Stir, and then add the cup of water with 1 teaspoon of salt mixed into it. 

4. Now add all the spices (listed under spice blend). Stir. 

5. Stir in 2 cans of the rinsed Kidney Beans and Jalapeño Peppers. 

6. Reduce the flame to a simmer and cook for 1 1/2 hours, covered. You can certainly cook for longer if you like, but be sure to leave cover on so Chili does not reduce too much. 

7. When ready to serve, stir in a 1/2 teaspoon of Salt. Taste for seasoning and adjust Salt if needed. Keeping the cover of the pot off, simmer a few more minutes to allow chili to thicken and any condensation to evaporate. Serve with any optional toppings. Enjoy!!