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Black Cocoa Brownies Recipe

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4 from 15 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 15 servings

Description

These Black Cocoa Brownies deliver an intense chocolate flavor with a rich, fudgy texture. Made with black cocoa powder and chocolate chips, these brownies bake up moist and decadently dark. Perfect for chocolate lovers looking for a deep cocoa experience, they come together with simple ingredients and straightforward steps, making a classic dessert you can enjoy any time.

Ingredients

Butter and Sugar Mixture

  • 1 cup (226 g) salted butter
  • 2 cups (396 g) granulated white sugar

Wet Ingredients and Cocoa

  • 4 large eggs
  • 1 ¼ cups (105 g) black cocoa powder
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 ½ cups (180 g) all purpose flour

Add-ins

  • 1 cup (280 g) chocolate chips (Ghirardelli baking chips recommended)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving extra hanging over the edges for easy removal later. Spray the parchment with non-stick spray and set aside.
  2. Melt Butter and Dissolve Sugar: In a small pot, melt the butter over medium-low heat. Once completely melted, add the white sugar and stir continuously. Continue cooking for 1-2 minutes until the sugar has dissolved into the butter, but do not let the mixture come to a boil.
  3. Combine Butter Mixture: Pour the warm butter and sugar mixture into a large mixing bowl to cool slightly.
  4. Mix Eggs and Cocoa: In another mixing bowl, add the eggs, black cocoa powder, salt, baking powder, and vanilla extract. Using a hand mixer on medium speed, beat these ingredients together for about one minute until smooth and well incorporated.
  5. Combine Wet and Dry Mixtures: Pour the egg and cocoa mixture into the bowl with the butter and sugar mixture. Stir to combine thoroughly.
  6. Add Flour and Chocolate Chips: Fold in the all-purpose flour and chocolate chips gently until evenly distributed in the batter.
  7. Bake: Pour the batter into the prepared baking dish. Bake in the preheated oven for about 30 minutes. Start checking at 20 minutes; the brownies are done when a toothpick inserted in the center comes out with moist crumbs attached and the edges look set with a slight jiggle in the center for fudginess.
  8. Cool and Serve: Allow the brownies to cool in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang and cut into squares. Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

  • Use high-quality black cocoa powder for the best deep cocoa flavor. Modern Mountain black cocoa or Hershey’s Special Dark are good options.
  • Do not overbake the brownies. They should be fudgy in the center with slightly moist crumbs when done.
  • For clean cuts, use a plastic knife instead of a metal one to prevent sticking.
  • Store leftover brownies at room temperature in an airtight container for up to 5 days to maintain freshness.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/black-cocoa-brownies-recipe/