Black cocoa has been on my mind for awhile. It’s clean in flavor, it doesn’t leave that weird aftertaste that I associate with sour milk that is prevalent in milk chocolate. It was an ingredient that led to a coworker friend and I to get some quality low energy time together outside the hectic office. And I’ve been day dreaming of making my own set of brownies since. And it can be assumed, but I am no longer sweet-toothed out!

Recipe below!

What is Black Cocoa?

Black cocoa, or (ultra) Dutch processed cocoa is a cocoa powder that undergoes a neutralization process via alkaline solution. Dutch processed cocoa powder is naturally darker than standard cocoa powder. As such, it is safe to say that there are cocoa powders that are not black but have been Dutched, but all black cocoa powders have been (ultra) Dutched.

No One Uses Black Cocoa…Why Should I?

If being told clean chocolate tastes weren’t good enough of a motivator… People use this cocoa, they just don’t talk about it enough! This cocoa powder creates a midnight dark color in bakes! Cue, Oreos! When I learned this is what’s in the addicting cookie sandwich, all the light bulbs went off because I am obsessed.

And if that still has one teetering on the line, think about how cool Halloween/Spooky style bakes could be. Or…if one wants to be a sassy baked good gifter–bring these brownies into the office! I had someone worry I burned my brownies because I had to stop to let them into my place while they were finishing up in the oven. I was personally entertained as I saw their concern over these brownies turn into delight and awe to see the chocolate chips contrast (because at that rate ordinary chocolate will look vibrant in these brownies) and the taste shine through even if black brownies naturally cue a mental note that burned bitter food may be in the near future.

Black Cocoa Brownies Recipe

Ingredients

  • 1 cup (2 sticks or 227g) Brown Butter
  • 1 cup (100g) black cocoa
  • 2/3 cup (85g) all-purpose flour
  • 1 cup (200g) sugar
  • 1 1/2 tsp vanilla
  • 1/2 tsp salt
  • 3 eggs
  • Chocolate Chunks/chips, optional

Steps

  1. If using brown butter, brown the butter (~10 minutes)
  2. Preheat oven to 350F/180C. Line a 9×9 inch square pan with aluminum foil, grease and dust with black cocoa (prevents sticking).
  3. In large mixing bowl combine butter with sifted flour and black cocoa.
  4. Add other required ingredients and mix until uniform in appearance (if including chocolate chips add after first mixing the required ingredients).
  5. Bake for 40 minutes or until fork/knife comes out clean.
  6. Allow to cool for at least an hour before eating.

Notes

  1. Can sub out brown butter for shortening/oil/regular unsalted butter (melted) if desired
  2. Black cocoa needs to be dissolved into something for easiest use, it for that reason it’s going into the melted fat component in this recipe
  3. Adding chocolate chips will yield an even denser brownie
Stay Hungry
XOXO
Mish  ❤
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