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Black Cocoa Double Nutty Brownies

Black cocoa gives these brownies an almost charcoal black appearance and a rich chocolate flavor. Combined with two kinds of nuts - walnuts and pecans - these brownies are decadent and especially fudgy when kept overnight in the fridge. If you do not like the flavor of coffee, reduce or eliminate the coffee in the recipe.

Ingredients

  • 1 cup melted butter
  • 2 tbsp olive oil
  • 1 cup raw sugar or turbinado sugar
  • 1 cup packed light brown sugar
  • 4 eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 2 tbsp coffee
  • 1 1/4 cup all purpose flour
  • 1 cup black cocoa powder
  • 3/4 tsp salt
  • 4 oz roughly chopped dark chocolate
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans

Instructions

  • 1) Preheat oven to 350 degrees. Grease an 8x12 inch square baking pan with cooking oil spray and line with parchment paper. Set aside.
    2) In a large mixing bowl, whisk together the melted butter, oil and sugars until well combined. Add the eggs, vanilla and coffee and continue whisking for another minute or until slightly light in color. Note that if you need to quickly bring eggs to room temperature, place them in a bowl of warm water for 5-10 minutes.
    3) Sift in the flour, cocoa and salt. Fold into the wet ingredients until combined. Do not overmix. Gently fold in the chocolate pieces, walnuts and pecans.
    4) Pour the batter into prepared pan and spready evenly to the edges. Bake for 30-40 minutes until the center of brownies no longer jiggles. Note that the brownies may still look "wet".
    5) Let the brownies fully cool then dust with powdered sugar. For brownies to taste especially fudgy, cool overnight in the refrigerator then let come to room temperature before serving.