Black Cocoa Brownies
These Black Cocoa Brownies are made with intensely flavored black cocoa for a fudgy base topped with a white chocolate frosting that is the kind of dessert you’ll want to bring to any event.
Servings 16
Calories 264kcal
Ingredients
Black cocoa brownies
- 185 grams / 6.5 ounces butter cubed
- 250 grams / 1 cup + 2 tablespoons light brown sugar
- 110 grams / 2 large eggs room temperature
- 106 grams / ⅔ cup plain flour
- 73 grams / ⅔ cup black cocoa powder sifted (see note)
- ½ teaspoon sea salt
White chocolate frosting
- 40 grams / 1.41 ounces white chocolate
- 100 grams / 3.5 ounces butter softened
- 84 grams / ¾ cup confectioner/icing sugar sifted
- ¼ teaspoon sea or kosher salt
Instructions
Black cocoa brownies
- Preheat your oven to 180C/350F and line a 18×18 cm or 7×7 inch square baking tin with parchment paper.
- Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.
- Whisk to combine and help the sugar and butter mix evenly, continue whisking to help dissolve the sugar for at least 1 minute.
- Remove from the heat and allow to cool for 2 minutes.
- Add in one egg and whisk until well combined, repeat with the remaining egg until the mixture is smooth.
- Whisk in flour, salt and cocoa powder until the brownie batter is combined and smooth.
- Pour into prepared baking tin and bake for 35 minutes and you can smell it wafting from your oven.
- Remove and allow to cool completely.
White chocolate frosting
- Melt the white chocolate and set aside to cool until lukewarm.
- Place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
- Add the salt and white chocolate and whip on low until combined.
- Remove the brownies from the tin and mark out the edges where you will cut your cookies.
- Spoon the buttercream on top of the cookie and smear to the very edges, swooshing a little.
- Slice and serve.
- Enjoy!
Notes
- Black cocoa powder: Also known as Dutch processed tastes different from regular cocoa powder in that it has a really deep cocoa taste that lends itself to being more earthy. In this recipe it works perfectly with the white chocolate frosting.
- Chocolate: 27% cocoa butter white chocolate block was used here because it is a higher quality than baking chocolate to give the frosting the best flavor.
- Replacing the black cocoa powder with regular unsweetened cocoa powder: Black cocoa powder tends to have a finer texture so behaves somewhat differently to regular plain cocoa powder. You could follow this recipe for fudgy one bowl brownies instead.
- Texture of brownies: These are more on the fudgy soft side as they are only mixed until the flour is fully combined. This helps to avoid activating the gluten in the flour. Additionally, they're only baking for the specified time longer baking results in brownies that are more cakey than fudgy.
Nutrition
Calories: 264kcal