My father is a farmer and one of his favorite farmerly aphorisms is "if there's no hay in one corner of the barnyard, and moldy hay in the other corner, where do you thing the cows will be?" In that spirit, if there's no natural cocoa in one corner of the pantry and Dutch-processed cocoa in the other corner, what do you think we will use in the brownies. So, these are made with Double-Dutch dark cocoa from King Arthur flour and they are really good-- much better than no brownies (or moldy hay for that matter). Would they be better with natural cocoa-- probably, but that is a brownie for another day. These are great brownies, but my heart still belongs to the chewy brownies (http://www.finecooking.com/recipes/chewy_brownies.aspx).
Note the typo in the print edition, which is corrected in the online version; the amount of butter is 12 oz, or 1.5 cups.