Dark Chocolate Brownies

• 10 Tablespoons Unsalted Butter
• 1/4 teaspoons Kosher Salt
• 3/4 cups Unsweetened Dark Cocoa Powder
• 1-1/2 cup Granulated Sugar
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cups All-purpose Flour

1. Preheat oven to 350u0b0F.
2. You will need a double boiler for this recipe. (If you don't have a double boiler, you can use a saucepan to boil your water, and a heat resistant glass bowl for the top.) Place water in the bottom pan, and bring to a light boil. Please make sure that the water, while boiling, doesn't touch the bottom of your bowl.
3. Add butter in pieces to melt in bowl. Once butter has melted, add salt, cocoa powder, and sugar. Mix until well incorporated and butter mixture is warm.
4. Remove from heat, and allow to cool. We will be adding eggs, and if the mixture is too warm or hot it will cause the eggs to curdle.
5. Once mixture is cool, add eggs, vanilla, and flour. Mix with spoon 45-60 strokes. (That sounds like a lot but only takes a minute or two.) The batter should be very shiny.
6. Pour into a lightly greased square pan or one lined with parchment paper. Bake for 30 minutes at 350u0b0F, or until a toothpick inserted into the center comes out clean.
7. Allow to cool completely before cutting.

butter, ubc, ube, sugar, eggs, vanilla, allpurpose

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-brownies-4/ (may not work)