Description
These rich and fudgy Black Cocoa Brownies feature an intense cocoa flavor enhanced by black cocoa powder, combined with a touch of butter and oil for moistness. Topped optionally with a fun and festive spider web effect made from melted mini marshmallows, these brownies are perfect for Halloween or any decadent chocolate craving.
Ingredients
Scale
Brownie Batter
- 2/3 cup butter
- 2 tbsp vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2/3 cup cocoa powder
- 2 eggs, cold
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2/3 cup all purpose flour
- 1/2 cup semi-sweet chocolate chips
Spider Web Topping (optional)
- 3/4 cup mini marshmallows
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper and set it aside to prepare for the brownie batter.
- Melt Ingredients: In a microwave-safe bowl, combine the butter, vegetable oil, granulated sugar, brown sugar, and cocoa powder. Microwave in 30-second intervals, stirring after each interval, until everything is melted and combined. Then microwave for one more full minute and stir vigorously to fully dissolve the sugar and emulsify the fats.
- Add Eggs and Vanilla: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract. The batter should begin to pull away from the sides of the bowl slightly.
- Add Dry Ingredients: Fold in the all-purpose flour and salt just until combined to avoid overmixing. Next, fold in the semi-sweet chocolate chips evenly throughout the batter.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 30 minutes until the top forms a crinkly crust and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Completely: Remove the brownies from the oven and allow them to cool fully on a wire rack before slicing. This will ensure clean, perfect square slices with a crinkle top.
- Prepare Spider Web Topping (Optional): Once brownies are cooled, melt the mini marshmallows in the microwave for 20 seconds. Stir well and let the mixture sit for 1 to 2 minutes to cool slightly.
- Create the Spider Web: Using two forks, stretch and pull the marshmallow mixture over the brownies to create a spider web effect. Avoid handling directly with your hands if the mixture is too warm and sticky.
Notes
- If you prefer a denser, gooier brownie, consider slightly underbaking by reducing baking time by 3-5 minutes.
- Use parchment paper with overhang for easy removal of the brownies from the pan.
- For extra fudginess, substitute half of the all-purpose flour with almond flour (gluten free option).
- If you don’t have black cocoa powder, Dutch-process cocoa powder can be used but the flavor and color will be different.
- The spider web topping is optional but adds a fun decorative touch especially for themed occasions like Halloween.
Nutrition
- Serving Size: 1 brownie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
