Dark muscovado sugar pulls double duty in this insanely rich, fudgy brownie—the sugar’s deep molasses flavor marries fabulously with bittersweet chocolate, and its moist quality (along with a gooey hit of brown rice syrup) contributes a chocolate truffle-esque chew. If there ever was a mysterious “bad boy” version of a brownie, this would be it. (This recipe is excerpted with permission from Real Sweet by Shauna Sever, William Morrow copyright © 2015)
Position a rack in the center of the oven and preheat the oven to 350˚F. Line an 8 x 8-inch metal baking pan with an 8-inch-wide strip of aluminum foil or parchment paper, leaving a few inches of overhang on 2 sides. Lightly grease the pan with nonstick cooking spray or butter.
Place the chocolate and butter in a large heatproof bowl. Microwave on high in 60-second intervals, stirring well, until smooth. Whisk in the cocoa powder. Whisk in the sugar, brown rice syrup, vanilla extract, and salt until well blended (a few small lumps of sugar may remain). Whisk in the eggs one at a time. Add the flour, stirring gently just until no traces of flour remain. Set the batter aside to rest for 10 minutes. Scrape the batter into the prepared pan and smooth the top.
Bake until a toothpick comes out mostly clean and the brownies have just begun to pull away from the sides of the pan, about 30 minutes. Cool completely in the pan on a wire rack. Remove the brownies using the foil or parchment “handles” and transfer to a cutting board. Cut into squares. Refrigerate in an airtight container for up to 5 days.
(This recipe is excerpted with permission from Real Sweet by Shauna Sever, William Morrow © 2015)