Use a high-quality bittersweet chocolate. I recommend Valrhona or Guittard.




Use a neutral oil or full- bodied extra virgin olive oil. Depending on whether you'd like an olive oil flavor to come through or not, you could use anything from a light-tasting evoo, vegetable oil, or canola oil to a full-bodied evoo.




Beat the sugars & eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top.




Substitute for black cocoa powder. If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead.