First, let me say thank you for all of the birthday wishes. It was also Easter, so we had a big Easter dinner at my house with nearby family. It was a great way to spend the day. I hope everyone had a Happy Easter and a fun-filled April Fool’s Day.

Now to get down to business. These brownies are dark and rich, chewy and fudgy. There isn’t much to these brownies. Only one bowl, and simply mixing ingredients together. No more difficult than opening a box mix.

Dark Chocolate Brownies

Ingredients:

1 cup granulated sugar
2/3 cup brown sugar
3/4 cup butter, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla
1 1/3 cups all-purpose flour
3/4 cup unsweetened dark cocoa (I used the Hershey’s Special Dark Cocoa)
1/2 teaspoon baking powder
1/4 teaspoon salt

Ganache:
1/3 cup heavy cream
6 oz bittersweet chocolate
1-2 Tbls. sugar
pinch of salt

Directions:

Preheat oven to 350º. Line a 13 x 9 pan with foil, then spray with nonstick cooking spray. Set aside.

In a large bowl, combine the sugars, butter and water with a whisk. Stir in the eggs and vanilla. Add the flour, cocoa powder, baking powder and salt, stir to combine. Evenly spread batter into prepared pan and bake 17-20 minutes, or until wooden toothpick inserted in center comes out slightly sticky. Cool on a wire rack.

To make the ganache:

Place the chocolate, cream sugar and salt in a small saucepan, heat over medium heat, stirring frequently. Don’t boil it. Gently spread over the cooled brownies. Let the ganache set before cutting. {If in a hurry, brownies can be place in the refrigerator.}

When ready to cut brownies, lift them out of the pan using the foil and cut into desired size.