I think these brownies are the perfect combination of fudgy and cakey. Intensely chocolaty and moist. Pure dark chocolate bliss. I scoured the Internet to find this wonderful brownie recipe from the Joy of Baking. I tweaked it a little bit, adding more full fat Dutch process cocoa powder. Also, two kinds of sea salt, both coarse and fine, are used in the recipe, both in the batter and on top of the brownies as they cook. The sea salt enhances the dark chocolate flavor in such a gloriously, delicious way. Someone pinned on Pinterest that these were hands down best brownies she ever made in her life. My family and coworkers love them too. Hope you'll give them a try! <br />I'm going to blabber on a bit now. Forgive me for my ramblings. A sprinkling of coarse sea salt is the magic ingredient here. Salt makes brownies taste even more chocolaty. Trust me on this one. A finish of coarse sea salt when they're done will bring out the glorious, deep, dark chocolate flavor. <br />I use my vanilla bean sugar. But regular, white sugar will work just fine. If you use regular white sugar then bump up the vanilla extract to one teaspoon. <br />I use High Fat Dutch Process Cocoa from Penzeys Spices in this recipe. Use quality dark chocolate bars that you'd eat out of hand for this recipe too. Go for the good stuff here, both in the cocoa powder and the dark chocolate. I've done this with two kinds of dark chocolate bars. I've used Newman's Organic Super Dark 70 Percent Cocoa Chocolate Bars and Green and Blacks Chocolate. Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bars are found in most markets and are completely wonderful too! <br />You don't have to be an accomplished baker to make good brownies. But, you do have to buy good chocolate. The better the chocolate, the better the brownies. <br />This, my friends, is an inspired brownie recipe that I'm gladly sharing with you. I'm sure there will be many more recipes to come. But this one is special. Thank you Joy of Baking for providing the inspiration! <br />

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