We told you that our New Year’s Day dessert was a secret, a deep, dark secret, to be exact. Fortunately, these are easy as brownies to put together, but they taste like Super Brownies — Now With Even More Chocolate Flavor. We found this recipe in Screen Doors and Sweet Tea by Martha Hall Foose, and we knew we had to make them up. After all, true chocoholics won’t pass up a dessert called Dark Secrets.
- 1/2 cup unsalted butter
- 6 ounces unsweetened chocolate
- 4 large eggs
- 1/2 tsp salt
- 2 cups sugar, plus more for sprinkling
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
Eggs: pasture raised all the way. Vanilla: no imitation allowed.
Preheat oven to 325°F.
Line a 9×13-inch pan with aluminum foil.
Melt chocolate and butter. Place butter and chocolate in a microwave proof bowl and microwave in 60-second increments until melted. Once melted, stir until smooth. Set aside to cool.
Whisk eggs and salt. In a medium size bowl whisk together the eggs and salt.
Add sugar. Whisking like mad, pour in the sugar, and continue whisking until mixture is light and smooth.
Add vanilla. Once you’ve whisked in the sugar, whisk in the vanilla.
Fold in chocolate. Now fold in the chocolate mixture until the mixture is a nice uniform color.
Fold in flour. Carefully fold in the flour until no white streaks remain.
Pour into pan. Pour this yummy batter into the foil-lined pan. Taste a bit for quality control.
Bake. Bake for about 30-35 minutes, or until you can smell the chocolate and the batter is set.
Cool. Transfer to a rack and cool for about 10 minutes.
Invert. Cover with a baking sheet and invert. Remove foil.
Sugar (Optional). Dust with a sprinkling of sugar. Then cut into squares and serve sugar side down.
When we made these, we didn’t bake them quite long enough, so there was a bit of batter that wasn’t quite set. We managed. Also, we don’t think they need that final sugaring. It adds grit, but not much else. We’ve marked it as optional. Flavor-wise, these are super-chocolatey, so five stars.