A customizable chocolate treat!



*For some variations on this recipe, you can substitute all or some of the Dutch Cocoa for Mayan Cocoa for spicy brownies. Substitute all or some of the sugar for Black Onyx Chocolate Sugar for extra-chocolaty brownies.


Line an 8x8” square pan with two long sheets of parchment paper. Melt butter in a medium saucepan over medium heat. Turn heat to low and add chocolate pieces. Stir constantly until melted. Remove from heat and whisk in cocoa powder until smooth. Mix in sugar, vanilla, and eggs, one at a time. Stir in flour, salt, and nuts (if using.) Scape batter into prepared pan and bake for 35 to 40 min. When done, the brownies will feel slightly firm in the center. Remove from pan and cool completely before cutting and serving.


1 8x8 pan

Thanks To

Sarah Zwickel, Savory Spice--Franklin, TN

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Savory Spice Shop Ingredients
Cocoa Powder, Dutch 2 oz bag $4.80
Vanilla Extract Pure Madagascar -2floz $9.95
Salt Kosher $6.65
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