I mentioned a few weeks ago how my sister was requesting chocolate desserts, and I realized I hadn’t made anything super chocolate-forward in a while. These brownies were a response to that. I decided to make the darkest chocolate brownies I could. Because, also, how else do you make plain brownies exciting enough to stand out of a crowd? As in, how do you make them stand out in a plan brownie category at the Fair? Black cocoa, of course.
I usually go for the Baked Brownie when I make brownies. But, the past few times I’ve made it, it has not worked out for me. I am not sure what is up with it. It feels like a me problem. But I don’t know what I have been doing differently the last few times versus all the successful times I’ve made it before?
Perhaps… I just needed to shake things up. Get out of my routine. So, I looked up other fudgy brownie recipes and got to work.
The black cocoa powder here is, obviously, quite effective. It really does make things black. And it does provide a very intense, dark flavor. Which, it’s not like regular cocoa powder is sweetened or anything. But the black cocoa really adds a depth to the chocolate, without it being too bitter or anything.
My brother said he thought there was a layer of flavor to these that wasn’t there. And there isn’t anything but chocolate. So, that’s likely the black cocoa!
Having the 70% cocoa chunks that I put in there look like bright pockets of milk chocolate? Now, that’s a dark chocolate brownie. And when it’s still so fresh from the oven that the chocolate chunks are melty and gooey?? Yum.
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PinIngredients
- 3/4 cup (12 Tbsp) unsalted butter
- 2 ounces semi-sweet chocolate chips
- 1 and 2/3 cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup black cocoa powder
- 1 cup all-purpose flour (spooned & leveled)
- 3/4 teaspoon salt
- 1 cup dark chocolate chunks (70-80%)
Instructions
- Preheat the oven to 350°F and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies. Set aside.
- In a small microwave-safe bowl or liquid measuring cup, combine the butter and he semi sweet chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale and ribbon-y, about 3 minutes.
- Pour the warm melted butter/chocolate into the bowl with the sugar/eggs, add the vanilla, and beat or whisk to combine.
- With a fine mesh sieve, sift the cocoa powder and flour into the batter, add the salt, then whisk or beat on low speed to incorporate. Fold in the chocolate chips. The batter will be very thick. Spread it evenly into the prepared pan.
- Bake for 28–30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Brownies typically take 30–32 minutes in my oven. Err on the side of under-baking, as the brownies will continue to set as they cool.
- Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
- Cover and store leftover brownies at room temperature for up to 1 week.