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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/black-cocoa-fudge-brownies-recipe/