Place bowl over a small pot of simmering water (creating a double boiler), or microwave the mixture at 50% for 30 seconds at a time, stirring until glossy and completely melted. Stir in cocoa powder. In a medium bowl, whisk together eggs and brown sugar until thoroughly combined. Whisk in vanilla extract.

Method. Preheat the oven to 350 F. Spray a standard-size loaf pan with a thin layer of oil and line with parchment paper. Place the butter in a heatproof bowl and set in the microwave, heat it until it has just melted. Add the sugar and whisk to combine. Return the bowl to the microwave for another 30 seconds.
Instructions. Preheat the oven to 350F then line an 8×8 inch baking pan with parchment paper and set aside. In a microwave-safe bowl melt the butter, oil, both sugars, and cocoa powder together in 30-second intervals mixing in between every time.
Line a 9x9-inch metal square baking pan with parchment paper, leaving a 1” overhang. Spray with nonstick spray. (See note above about baking pans) Cut the butter into small cubes. In a heatproof bowl, combine the cubed butter and chopped chocolate and gently melt over a double boiler, whisking occasionally to combine. Directions. Preheat the oven to 170c 350f Gas Mark 4; Prepare a square baking pan that is roughly 8×8 inch, 20x20cm or prepare a medium cake tin if a square one isn’t available.
Like a brownie bite baked into a flaky crust, these chocolate tassies contain a simple secret: A whole lot of chopped dark chocolate goes into the gooey filling, helping it stay slightly molten
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dark chocolate for brownies