Black Cocoa Brownies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

I just realized this is only my second brownie recipe on lizzysweetkitchen! This comes as such a surprise since I feel like brownies are a staple classic dessert recipe. However, just because I don’t make them often makes me love them any less! This Black Cocoa Brownie is a fun twist on the classic brownie. For you guys that aren’t familiar with black cocoa, it doesn’t really add to the chocolate taste but is more for coloring to add it. So you might be thinking, “Liz do these brownies even taste like chocolate?” 100% yes! These brownies also have bittersweet chocolate morsels in them, that make up the chocolate flavor. Overall these brownies are a fun twist on a classic fudgy brownie with a darker color!


Makes: 12 cookies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here


  • 2⅓ cups (397 grams) 63% cacao chocolate morsels, divided
  • 1 cup (227 grams) unsalted butter, cubed
  • 1½ cups (300 grams) granulated sugar
  • 1 cup (220 grams) firmly packed dark brown sugar
  • 1½ cups (188 grams) all-purpose flour
  • ¾ cup (64 grams) black cocoa powder
  • 2 teaspoons (6 grams) kosher salt
  • 5 large eggs (250 grams)
  • 1 tablespoon (13 grams) vanilla extract


  1. Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the top of a double boiler, place 1⅓ cups (227 grams) chocolate morsels and butter. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Turn off heat, and whisk in sugars. Remove from heat, and let cool slightly.
  3. In a medium bowl, whisk together flour, black cocoa, and salt. Set aside.
  4. In a small bowl, lightly whisk eggs. Add half of beaten eggs to chocolate mixture, whisking until combined. Add remaining beaten eggs, and whisk until combined. Whisk in vanilla. Fold in flour mixture until a few bits of flour remain. Fold in remaining 1 cup (170 grams) chocolate morsels. Spread batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out with a few crumbs, about 25 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into squares.

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