Jess Hilton from the New School of Cooking in Culver City came by the Venice Farmers Market and bought the 75% Cacao to use in her brownie recipe.  It’s chocolatey , intense, fudgey, and best of all – not overly sweet. – so you can taste real chocolate.  So enjoy and if you have any recipes you would like to share with me, I’ll post it here.  – Patricia

BROWNIES

6 ounces unsalted butter

2 ounces 75% ChocoVivo Chocolate

1/4 cup plus 2 tablespoons ChocoVivo dark ground chocolate

1 1/4 cups sugar

3 eggs

1 1/2 teaspoons vanilla

1 cup all purpose flour

1/2 teaspoon sea salt

preheat the oven to 350 degrees.  Line a 9 inch square pan with parchment paper.  Lightly butter the paper.

Combine the butter and chocolate bar in a bowl and set over a saucepan of simmering water.  Stir occasionally until chocolate and butter is melted.  Remove from heat and add ground chocolate, sugar, vanilla and eggs, one at a time.  dd flour and salt and stir just to combine.  Pour batter into prepared pan.

Bake for about 35 minutes or until the edge of the brownies are set and a toothpick inserted into the center comes out with few crumbs.  Let brownies fully cool before cutting.