Black Cocoa Fudge Brownies Recipe

Introduction

These Black Cocoa Brownies deliver an intense chocolate experience with a rich, fudgy texture. Using black cocoa powder gives them a deep, almost black color and a unique bittersweet flavor that chocolate lovers will adore.

Ingredients

• 1/2 cup unsalted butter (melted)
• 1 tablespoon vegetable oil
• 1 cup granulated sugar
• 1/3 cup brown sugar (packed, light or dark)
• 2 large eggs (at room temperature)
• 2 teaspoons vanilla extract
• 1/2 cup all purpose flour
• 1/2 cup black cocoa powder
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper or spray it with nonstick cooking spray.
2. Step 2: In a medium bowl, beat the melted butter, vegetable oil, granulated sugar, and brown sugar together using a hand mixer for about 1 minute until combined.
3. Step 3: Add the eggs and vanilla extract to the mixture. Continue mixing on medium speed for another minute, or until the batter becomes slightly paler and smooth.
4. Step 4: Sift the all-purpose flour, black cocoa powder, and salt directly into the wet ingredients. Fold the dry ingredients in gently with a rubber spatula until just combined—avoid overmixing.
5. Step 5: Pour the batter into the prepared pan and spread it out evenly. Bake for 18 to 20 minutes, or until the center no longer jiggles. The top will be set but soft, and a toothpick inserted in the center should come out with fudgy crumbs.
6. Step 6: Remove the brownies from the oven and allow them to cool completely in the pan before slicing and serving.

Tips & Variations

• For an even richer flavor, try adding a handful of chocolate chips or chopped nuts to the batter before baking.
• Make sure your eggs are at room temperature for better batter incorporation and a smoother texture.
• If you don’t have black cocoa powder, you can substitute with Dutch-processed cocoa, but expect a lighter color and milder taste.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is black cocoa powder?

Black cocoa powder is a heavily Dutched (alkalized) cocoa that is much darker and has a deeper, more intense flavor compared to regular cocoa powder. It is great for recipes requiring a bold chocolate taste and dark color.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure the blend contains xanthan gum or add a small amount to help with texture.

Black Cocoa Fudge Brownies Recipe

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★★★★★

4.6 from 129 reviews

These Black Cocoa Brownies are rich, fudgy, and incredibly chocolatey thanks to the unique addition of black cocoa powder. Perfectly moist with a deeply intense chocolate flavor, these brownies are ideal for chocolate lovers looking for a decadent dessert with a moist, fudgy texture.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 9 servings (cut into 3x3 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (melted)
• 1 tablespoon vegetable oil
• 1 cup granulated sugar
• 1/3 cup brown sugar (packed, light or dark)
• 2 large eggs (at room temperature)
• 2 teaspoons vanilla extract

Dry Ingredients

• 1/2 cup all purpose flour
• 1/2 cup black cocoa powder
• 1/4 teaspoon salt

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper or grease it with nonstick cooking spray to prevent sticking.
2. Mix wet ingredients: In a medium bowl, beat together the melted butter, vegetable oil, and both sugars using a hand mixer for 1 minute until combined. Add the eggs and vanilla extract, then continue mixing on medium speed for another minute until the mixture becomes slightly paler and smooth.
3. Combine dry ingredients: Sift the all-purpose flour, black cocoa powder, and salt into the wet mixture. Using a rubber spatula, gently fold the dry ingredients into the wet until just combined, being careful not to overmix to maintain fudginess.
4. Bake the brownies: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 18 to 20 minutes, or until the center no longer jiggles when gently shaken. The top should be set, and if you insert a toothpick into the middle, it should come out with moist, fudgy crumbs.
5. Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan at room temperature. This cool-down allows the brownies to set further, giving a perfect fudgy texture before slicing and serving.

Notes

• Using room temperature eggs helps the batter combine smoothly and evenly.
• If you can’t find black cocoa powder, Dutch-processed cocoa powder is a good substitute but will not have the same intense black color.
• Be careful not to overbake; fudgy brownies should still have some moist crumbs on a toothpick test.
• Line the pan with parchment paper with overhangs on the sides for easy removal of brownies after baking.
• Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: black cocoa brownies, fudgy brownies, intense chocolate brownies, easy brownie recipe, black cocoa powder dessert