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Ingredients

1 pinch unsweetened cocoa powder 12 ounces 80% cacao chocolate 1 cup unsalted butter 4 eggs ¾ cup light brown sugar ¾ cup demerara (turbinado) sugar 1 cup all-purpose flour 1 teaspoon vanilla extract ½ teaspoon salt

Nutrition Info

226.7 calories carbohydrate: 24.8 g cholesterol: 51.9 mg fat: 13.3 g fiber: 1.2 g protein: 2.6 g saturatedFat: 8 g servingSize: - sodium: 66.3 mg sugar: 19 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch baking dish. Sprinkle cocoa powder into the dish.
Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
Whisk eggs, brown sugar, and demerara sugar together in a bowl until smooth. Stir chocolate mixture into egg mixture until thoroughly mixed. Stir in flour, vanilla extract, and salt into chocolate-egg mixture until thoroughly mixed, pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

Recipe Yield

24 servings

Recipe Note

This recipe is adapted from the Omanhene brownie recipe. Omanhene is Ghanaian chocolate so that's where the 'Ghana' comes in. The original recipe uses refined, white sugar - but I replaced that with light brown plus demerara/turbinado sugar - as well as substituting butter for canola oil and whole eggs for just whites. The end result is a brownie with a strong come-on and a very bad attitude. Bake with caution!

Alternatives to this recipe

Ghana Demerara Brownies