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Black Cocoa Brownies


  • 2/3 cup Double Dutch Dark Cocoa
  • 1 1/2 cups sugar
  • 1/2 cup confectioner's sugar
  • 3/4 teaspoon salt
  • 1 cup bread flour I use King Arthur Flour Unbleached Bread Flour or all purpose
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder
  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 Tablespoons water
  • 2 teaspoons vanilla


  1. Preheat oven to 350 degrees F. Lightly grease or spray a 9" or 8" square baking pan. I like to line the pan with foil and then spray, so that I can completely lift the brownies out for cutting.
  2. Whisk cocoa, sugars, salt, flour, baking powder, espresso powder and chips in a large bowl.
  3. Add the eggs, oil, water and vanilla and mix until smooth.
  4. Pour into prepared pan and bake for about 35 minutes for the 9" pan and about 45 minutes for the 8" pan. Allow to cool for one hour before cutting.

Recipe Notes

* Brownies keep for at least three days in an airtight container at room temperature. They always taste the best on the second day. They also freeze well.

*Adding the chips with the dry ingredients helps keep the chips from sinking to the bottom. I was in cookie mode when I made these and added the chips at the end. You'll see in the pics that my chips sank. (They were still amazing, but next time I need to remember to do that step.)

*You can substitute your favorite unsweetened cocoa in this recipe, but this particular cocoa is what makes this brownie my favorite. Expect that other cocoas will alter the taste. It will still be good, but it will be different.

Recipe adapted from King Arthur Flour

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