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




If you do not have black cocoa powder on hand, you can use a total of 42g (½ cup) dutch process cocoa powder instead.




Be sure to beat the sugars and eggs for a full 3-4 minutes! This is what will give the brownies that gorgeous shiny top.




When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.