Black Cocoa Brownies

"You're a good devil," she said, as she walked by my office with two servings of my latest baking offering. I don't have a family to spoil, or kids to surprise with fun lunchbox delights, so my coworkers are the beneficiaries of my kitchen adventures. And today, I surprised them with black cocoa brownies. Super fudgie, decadent, rich, and the perfect brownie texture in my book, I can honestly say that I've mastered this recipe and I'll never use another.

1/2 cup unsalted butter, melted and slightly cooled
1 tablespoon no sugar added apple sauce (you can use vegetable oil or yogurt, too)
1 1/8 cup granulated sugar
2 large eggs, beaten
2 teaspoons vanilla extract
1/2 cup all-purpose flour, sifted
1/2 cup King Arthur Flour black cocoa powder, sifted
1/4 teaspoon salt
1/2 cup milk chocolate chips

Preheat your oven to 350 degrees and lightly grease an 8x8 baking pan. You want your oven rack to be on the second highest slot in your oven. Not on the broiling level, but the one just below. Trust me. If you want gooey good brownies, do this.

Combined melted butter, apple sauce, and sugar together in a medium sized bowl. Whisk well by hand for one minute.

Add beaten eggs and vanilla and continue to whisk for one more minute. Do not over mix!!

Sift the flour and cocoa powder into your wet ingredients, add salt, and gently fold the dry ingredients into the wet. Mix only until the dry are incorporated into the wet. The key is, again, to not over mix. Gently stir in chocolate chips and pour mixture into prepared pan.

Bake for 21 minutes, remove, and let cool.

If you don't have black cocoa powder, you can absolutely use whatever unsweetened cocoa powder you have. They won't turn out nearly as dark, but they'll still be stupid flavorful.

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