Why I chose this recipe:
I know it is fresh fruit and berry season, but I just can’t resist sharing my Black Cocoa Brownie recipe. In my world, dark chocolate desserts are welcome year-round.
For many years I used the famous brownie mixes in the grocery store to make brownies. I would doctor them up a bit to make them a little more special and everyone loved them. I had tried many times to make brownies from scratch, but they never came out as deeply dark chocolate as the ones from the box. Then I found Black Cocoa from King Arthur Flour Company and I knew I was onto something. I then spent many days playing with this recipe, subjecting family and friends to the endless taste test to come up with a homemade brownie that was worthy. This one is!
So if you are craving a delicious, decadent, but easy chocolate dessert, treat yourself to this easy recipe. If you choose to share any of the brownies, you will soon realize it was a snap to .
Ingredients
½ cup (1 stick) butter, softened
1 cup sugar
1 tsp vanilla
2 eggs
¾ cup flour
¼ cup black cocoa*
¼ cup double dutch cocoa
¼ tsp baking powder
¼ tsp salt
1 cup semi-sweet chocolate chips (and a few extra to sprinkle on top)
1 cup bittersweet chocolate chips
Directions
Preheat oven to 350 degrees.
Spray a 8×8 metal pan with cooking spray, then line with parchment paper. Spray parchment paper with cooking spray and set aside.
Whisk together the flour, cocoa powders, baking powder, and salt. Set aside.
In a stand mixer, fully combine butter, sugar and vanilla on medium speed scraping down sides at least once during mixing.
Add eggs, one at a time, fully incorporating after each addition.
Scrape down sides as needed.
With mixer on low speed, add dry ingredients scraping down sides each time.
Finally, add all of the chocolate chips and mix on low speed until chocolate chips are evenly distributed throughout the batter.
Spoon batter into prepared pan. Spread batter into corners of pan making sure the batter is a consistent depth throughout the pan.
Sprinkle a few extra chocolate chips on top.
Bake for 28 minutes.
Cut brownies to desired size and serve. (I usually cut the brownies on the smaller side, which yields 16 brownies.)
* It is the black cocoa that gives these brownies the dark color. I source the black cocoa and the double dutch cocoa from King Arthur Flour Company online. However, even Amazon seems to sell black cocoa powder.