“Bittersweet Black Cocoa Brownies”

Gotta love decadence! That’s what you’ll find in these Bittersweet Black Cocoa Brownies and who can resist. Adapted from a recipe I found in one of my favorite culinary magazines, Bake From Scratch. Who doesn’t love a good brownie and one that screams, “Only For Adults”. Most kids like sugary sweet, not bittersweet. Brownies made with black cocoa and bittersweet chocolate chips produce the richness in both flavor, color, and texture.

Bittersweet Black Cocoa Brownies

Black cocoa is one special ingredient. So what is black cocoa? Did you know it’s the secret not so secret ingredient found in beloved Oreos? Intense in flavor and it’s almost black color takes chocolate recipes made with it to another level. Black cocoa is ultra-Dutch processed cocoa meaning cocoa beans are rinsed in an alkaline solution. This eliminates the beans natural acidity,  darkens the hue and concentrates the robust flavor  and smooth taste. Nothing in the world compares as far as I’m concerned. I love black cocoa.

Bittersweet Black Cocoa Brownies

Some of you may be asking where can I find black cocoa? Go to kingarthurflour.com to order black cocoa and while visiting, checkout the other cocoas they have available. The one cocoa I keep on hand is their Double Dutch Dark Cocoa. This is an all-purpose cocoa in giving brownies and chocolate cakes a rich dark color. Slightly bittersweet and semi-sweet, smooth in taste. Also, if you’re wanting to make these brownies sooner and can’t wait until an order arrives, use Hershey’s Special Dark. However, I strongly recommend using the bittersweet chocolate chips. Don’t substitute with semi-sweet. It’s worth the effort buying quality ingredients for quality taste.

Bittersweet Black Cocoa Brownies

I was looking to come up with a different brownie recipe when I lucked upon this one. One that was not as sweet but moist and just as bold as “Michelle’s Decadent Brownies” are. This black cocoa recipe has only one cup of butter instead of a whole pound. I also wanted a recipe I could add in other ingredients to give them a different flavor profile. That’s where the black cocoa comes in. To know the differences I’m referring to, try different cocoas in your own baking but keep in mind to use what your recipe calls for unless you know how to adjust your recipes. It truly does make s remarkable difference. Click here to visit King Arthur Flour and read more about cocoas and the comparisons.

Bittersweet Black Cocoa Brownies

If you’ve got a serious craving for a brownie or two, bake up a batch of Bittersweet Black Cocoa Brownies. Guaranteed to be and become a family favorite. Bake them for your workplace and watch ’em swoon. I love baking for other to enjoy. Finding recipes and creating ones that everyone loves is sheer joy. Treat yourself to a happy day because you never need an excuse to bake. Baking is my happy place.

Happy Baking!!!

Bittersweet Black Cocoa Brownies

Bittersweet Black Cocoa Brownies

 

Bittersweet Black Cocoa Brownies

2 1/3 cups Guittard (63% cacao) extra dark chocolate chips, divided

1 cup (2 sticks unsalted) butter, sliced

1 1/2 cups granulated sugar

1 cup firmly packed dark brown sugar

1 1/2 cups unbleached all-purpose flour

3/4 cup black cocoa powder

2 t. kosher salt

5 large eggs, lightly beaten

1 T. pure vanilla extract

 

Heat oven to 350 degrees. Spray a 13×9-inch baking pan with non-stick cooking spray. Line pan with parchment paper with excess folded over sides of pan.

In a bowl placed over a pan of water or the top of a double boiler, place 1 1/3 cups chocolate chips and butter. Cook over water, stirring occasionally until chocolate is melted and mixture is smooth.

Turn off heat and whisk in sugars. Remove bowl or boiler from heat and let cool slightly.

Using a medium bowl, whisk together flour, black cocoa, and salt. Set aside.

Add half of beaten eggs to chocolate mixture, whisking until combined. Whisk in remaining beaten eggs until combined.

Fold in flour mixture until only a few bits of flour remain. Fold in remaining 1 cup chocolate chips and add-ins if desired. Spread batter into prepared pan.

Bake until toothpick inserted in center comes out with only a few crumbs, about 25 minutes.

Let brownies cool completely in pan. Use parchment as handles and lift brownies from pan. Cut into squares and serve. Store leftovers in an airtight container.

 

Note: In a pinch, Hershey’s Special Dark Cocoa Powder can be used if you don’t have black cocoa powder.

Enjoy other add-ins like pecans, walnuts, peanut butter or toffee chips, dried cherries or apricots along with chocolate chips. Start with 1 cup of your favorite add-in and judge amount needed.