I first heard about Endangered Species Chocolate (ESC) through my employer, the African Wildlife Foundation (AWF). ESC not only sources chocolate from farms that are Rainforest Alliance Certified, they also donate 10% of their net profits to organizations (including AWF) that support species conservation, habitat preservation and humanitarian efforts.
For Halloween, I wanted to bake a special treat using ESC's decadent dark chocolate squares. As my colleague commented today, this is not only a recipe for a great brownie, but a recipe for fundraising success. Click below to read the full recipe...
Endangered Species Dark Chocolate Brownies
- 20 squares 72% Endangered Species Dark Chocolate squares (approx. 7 oz)
- 1 1/2 sticks Unsalted Butter (or margarine)
- 1 1/2 teaspoons Vanilla Extract
- 1 teaspoon Espresso (or instant coffee)
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 1/4 teaspoon sea salt
- 3 large eggs (at room temperature)
- 1 cup all-purpose unbleached flour
- 1 9x9 square baking tin
- 1 medium saucepan
- Preheat the oven to 350F. Lightly grease a 9x9 square baking tin.
- Turn on the burner to a low heat and melt the butter and dark chocolate squares in a saucepan.
- Remove the pan from the heat and add the vanilla extract and the espresso. Pour in the salt and the sugar, making sure to mix it well with a spoon.
- Crack the eggs and scramble them together in a separate bowl. Pour the eggs slowly into the saucepan with the chocolate, mixing with your spoon while pouring.
- When done, add the flour, folding it into the chocolate mixture. The consistency should resemble a brownie batter now.
- Pour the batter into the baking pan and put it in the oven on a middle rack for 35 minutes. When it’s done, a toothpick inserted into the center should come out clean, but I like a bit of a fudge, gooey center.
- Let them cool on the counter for 10 minutes and enjoy a warm slice with a scoop of vanilla ice cream. Enjoy!