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But was it really black? You be the judge:
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Pretty close to black, I say. That's black cocoa on the left, natural process cocoa on the right. And on hands and counters, it looks even blacker. Seriously, I looked like I'd been shoveling coal! So, I got to work, making the recipe but replacing the baking chocolate with the equivalent in cocoa powder and oils (I used a little less than 1/2 black cocoa, natural process for the rest). It passed its first test with flying colors -- the batter was probably the tastiest brownie batter I've ever eaten, and everyone else in the house agreed. Then it was time to bake -- and the result was, well, pretty evil looking:
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We couldn't wait for them to cool, so I cut few pieces as soon as possible and wow, these are some dark chocolate brownies!! So cool!! Ta-da!
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We loved them. Unfortunately....the following day was when we all started getting sick. So I ended up eating, maybe one of them. Evan ate several though, and said they were great. Emily hated them though -- and she will eat ANY crappy brownie on the planet. She just didn't like the color, mainly. (Although there is a slightly odd taste from the black cocoa -- I saw it described somewhere as slightly chalky, like the taste of the chocolate cookies in oreos.) So I promised her that future batches of these brownies would actually be brown. Now I just have to figure out what to do with the rest of this black cocoa!