What happens when one of the most raddest girls you know moves to San Francisco and tells you she has one last magical night to spend with you? You drink a bottle of wine and bake of course! And that is what we did. These came together rather serendipitously as I didn't quite have all of the ingredients for the intended brownies and we threw a few things together and it worked. Oh did it work. It worked out to gooey, chocolate all over your face, hands and white pants perfection. And yes, they really are almost black, that is not the lighting. Also these are very fudgey. So if you like your brownies fluffy and cake-y, these aren't for you. I'll miss you Naomi!
Inspired by Cocoa Brownies with Browned Butter, by Bon Appétit
1 stick butter
1 1/4 cups cane sugar
1/2 cup Verolha cocoa
1/4 cup dark cocoa (you can play with the proportions of cocoa to your darkness likeness)
2 teaspoons vanilla extract (I always go overboard with vanilla)
2 eggs, chilled
1 1/3 cup unbleached all-purpose flour
A couple heaping spoonfuls of dulce de leche* with (or without) coconut
Preheat oven to 325 degrees. Line 8x8x2 pan with tin foil and grease with Crisco or butter. Oh and be sure to leave an overhang of foil on the pan for easy lifting. Melt 1 stick butter and 3 tablespoons Crisco (otherwise 1 1/4 sticks butter) in a saucepan. Continue to cook while butter browns and don't stop stirring until butter stops foaming and brown bits form. Remove from heat and add sugar, cocoa, 2 teaspoons water, vanilla and 1/4 teaspoon sea salt (I was pretty generous with this). Stir to blend and let cool for about 5 minutes. Add eggs one at a time, beating vigorously between each addition. Once smooth, add flour and stir to blend. Transfer batter to pan. Add 4-5 heaping spoonfuls (I mean HEAPING!) of dulce de leche to the top of the pan. Then make cute little swirls in the pan to distribute. Bake for 35-40 minutes. Be sure to check on it periodically. When toothpick comes out clean, you're good to go. Let cool and devour.
*Also called Cajeta