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Rich & Gooey Black Cocoa Brownies

5 from 7 votes
prep 10 minutes
cook 40 minutes
1 hour
total 1 hour 50 minutes
Serves 16 squares
Super fudgy homemade brownies made with black cocoa powder. They have a rich, dark chocolate flavor, chewy edges, gooey center and the perfect crinkly top. Not at all bitter or dry!
Servings 16 squares

Equipment

Ingredients

  • 170 grams salted butter, gets melted
  • 170 grams dark chocolate chips, (or semi-sweet)
  • 200 grams granulated sugar
  • 100 grams light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 40 grams black cocoa powder, spooned and leveled
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 90 grams all-purpose flour, spooned and leveled
  • 1/2 tsp fine sea salt
  • 170 grams dark chocolate chips
  • pinch sea salt flakes, for topping

Method

  1. Preheat the oven to 325F/163C convection and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them). *Most ovens adjust to 325F automatically when set to 350F convection so double check that it's 325F INSIDE the an oven.
  2. Place the butter and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined. 
    170 grams salted butter gets melted, 170 grams dark chocolate chips (or semi-sweet)
  3. In a large bowl, place the granulated sugar, brown sugar and eggs, whisking them together aggressively for 2-3 minutes, until the mixture is completely smooth. 
    200 grams granulated sugar, 100 grams light brown sugar lightly packed, 3 large eggs room temperature
  4. Add the black cocoa powder, cream of tartar and vanilla and continue whisking until the batter is completely smooth.
    40 grams black cocoa powder spooned and leveled, 1 tsp cream of tartar, 1 tsp vanilla extract
  5. Add in the melted chocolate and butter and whisk until the mixture is fully combined.
  6. Add in the flour and salt and whisk just until there’s no more streaks of flour left. 
    90 grams all-purpose flour spooned and leveled, 1/2 tsp fine sea salt
  7. Fold in the chocolate chips or any other add-ins like nuts, m&ms, etc, just until they're even distributed.
    170 grams dark chocolate chips
  8. Spread into the prepared pan and bake for about 40 minutes. The top should be thin and crackly and puffed in the enter.
  9. Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.
  10. Allow to cool in the pan for 30-60 minutes. Top with a pinch of sea salt flakes and serve warm or cooled.
    pinch sea salt flakes for topping

Notes

  • If you don't have cream of tartar, any strong acid will work like vinegar or lemon juice. I would do about 2 tsp of those since there's liquid in them. 

Nutrition

Calories: 284kcalCarbohydrates: 30gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 58mgSodium: 169mgPotassium: 227mgFiber: 2gSugar: 20gVitamin A: 323IUVitamin C: 0.1mgCalcium: 56mgIron: 2mg
Course: Dessert
Cuisine: American
Keyword: brownies, fudge brownies, fudgy brownies