Black Cocoa Brownies

I was several tests into developing this black cocoa brownie recipe, thinking I had already done black cocoa cookies (chewy and cut out) and a few cakes (and cupcakes) that I really should have a brownie recipe. Then as I nailed in on my perfect ratios, someone left a comment on this recipe and I remembered, I already have a black cocoa brownie recipe on the site! 

I was momentarily deterred and then I thought well, these will not have a meringue (oreo meringue!) topping, the goal was to go full black cocoa (there is a mix of dutch cocoa and black in the meringue topped ones) and I could bring us a brownie that had a different texture, one that played to the strengths of black cocoa. And here we are!

Recipe Origins

Completely forgetting I already had a starting point in this recipe, I started working off my base brownie recipe “cocoa brownies” for these. The thing about black cocoa though is that it often has a higher fat content which softens brownies, bringing them a bit more to the cake like or soft/chewy rather than fudgy. This had me adjusting all the ingredients so that I could get something that was close to a fudgy/chewy brownie. We’re not completely there, these are a bit softer than my cocoa brownies, but I think that’s a strength black cocoa uniquely brings to the brownies and I decided to let it be.

Recipe Ingredients

Butter: unsalted or salted (if using salted, you may wish to reduce the added salt to the brownie batter so the brownies are not overly salty). 

Sugar: fine granulated. Reducing the sugar will change the texture of the brownies. 

Black cocoa: this is cocoa that has been heavily alkalized to remove most or all of its acidity. It is in contrast to natural cocoa which is acidic and non-alkalized. If you’d like to use dutch process cocoa, check out my cocoa brownies or shiny crinkle brownies. I use King Arthur’s brand. 

Salt: fine sea salt. If using table salt, halve the amount. 

Vanilla: pure extract. I use a little extra here so it sweetens the brownies in that soft way only vanilla can. It gives a lovely undertone to the earthy black cocoa. 

Flour: all purpose flour of a medium protein content. 

White chocolate: You can either use white chocolate chips (I like guittard’s brand), or chop up a good quality bar (check the label, it must include cocoa butter or it’s just milk/sugar/oils). For the brownies pictured here I used Wilbur’s white chocolate buds which are huge (and amazing!).

How to make Black Cocoa Brownies

Prep the pan: use two sheets of parchment paper to cover all sides of the pan. A little butter or grease helps the sheets stick to the pan. 

Melt the butter: 

Whisk in the sugar and heat the mixture: 

Whisk again until it start to look cohesive: 

Now add the cocoa, and whisk again just to combine: 

Heat the mix one last time and then whisk until it starts to separate: 

Let cool briefly (so we don’t cook the eggs!) then add the eggs and immediately whisk very well. 

You’ll have a runny, black shiny batter. Whisk in the flour. 

Pour the batter into the prepared pan and add the white chocolate on top. 

Bury the chocolate so it doesn’t brown or burn: 

Bake until puffed in the center and matte all over. 

Black Cocoa Brownies Recipe

Black Cocoa Brownies

Soft chewy brownies made with all black cocoa. White chocolate chunks are added to contrast the smoky flavor of black cocoa.

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Yields: 16 brownies

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

• 170g or ¾ cups unsalted butter cold is fine
• 250g or 1 ¼ cups fine granulated sugar
• 57g or ⅔ cup black cocoa
• ½ teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• 2 large eggs at room temperature
• 85g all purpose flour
• White chocolate chips or a chopped up bar (check the package it should have cocoa butter listed in the ingredients)

Method

• Preheat the oven to 350 F. Line an 8x8 square pan (metal) with parchment paper - I use two small sheets and overlay them so all sides are covered.
• Set the butter in a microwave safe bowl and heat to melt (45-60 seconds should do it). Add in the sugar and whisk then return it to the microwave for another 30-45 seconds. Whisk really well until the mix looks almost smooth.
• Add the black cocoa and whisk to just combine, then heat again - this time for just 30 seconds. Whisk until the mix starts to look like it’s separating. Let cool briefly.
• Add the eggs and immediately whisk very well, the batter should turn runny, smooth and cohesive. Whisk in the flour.
• Pour the batter into the prepared pan. Add the white chocolate on top and then use a rubber spatula to gently bury it into the top half of the batter (we do this because white chocolate has a tendency to brown or caramelize if left uncovered while baking, and this batter is quite thin so the chips can sink to the bottom if we mix them in earlier).
• Bake the brownies until the center puffs up, about 25-30 minutes. Let cool on the counter before slicing.
• Store leftovers in an airtight container. For longer than 1-2 days of storage the brownies can be frozen and taken out to thaw before eating.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam

2 comments