Black Brownies

Have you noticed a ton of brownies all around foodie blogville?  One person makes them and then someone else sees them and has to make them and on like wildfire.  Well, I caught fire too.  But I did have an alterior motive as well.  I bought this dark cocoa last year, maybe even two years ago.  Aside from the pumpernickel-ish bread I made with it, I have not used it.   Dark cocoa tastes exactly like Oreo cookie chocolate or Hydrox chocolate wafers.  I have no doubt that it is what they use in their product.  So I didnt know what to do with it.  King Arthur to the rescue.  I made their dark cocoa version of Wicked Easy brownies.  The brownies are mostly fudgey.  The taste great and they work up in one bowl.  How can you beat a baked good that is done in one bowl?  I liked the idea so much that while I prepared the one I also put the ingredients to make another in a container so that the next time I want to make brownies it will mix up real quick. KA has never let me down.  One of the commenters on the KA site said they were too greasy.  I really didn't see that.  You know there is butter in it but I thought it was a real nice brownie that I would make over again.

Black Brownies
adapted from this recipe at King Arthur

1 cup King Arthur Unbleached All-Purpose Flour
1 1/2 cups sugar
1/2 cup black cocoa + 1/4 cup Dutch-process cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 stick butter or margarine, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract

Put all of the ingredients into a large bowl, stir, then beat the mixture till smooth.

Spoon the batter into a lightly greased 9 x 13-inch pan. Bake the brownies in a preheated 375°F oven for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan. Let them cool completely before cutting. Yield: about 2 dozen brownies.