Dutch Cocoa Brownies
Dutch Cocoa Brownies
Deep Chocolate Flavor. Shiny, Crackly Tops.
These Dutch Cocoa Brownies deliver rich chocolate flavor with a shiny, crackly top and a moist center. They’re made with Dutch-process cocoa powder, semisweet chocolate chips, and a little espresso powder to bring out the chocolate.
Unlike my other brownie recipes, this one doesn’t use melted chocolate in the batter. Instead, I bloom Dutch-process cocoa in warm butter and oil before mixing it with the eggs and sugar. The result is a darker, cocoa-forward brownie with plenty of chocolate flavor.
I also use a stand mixer with the paddle attachment to beat the eggs and sugar. It’s a simple technique that helps develop that thin, shiny crust on top.
No frosting needed. Just good brownies.
What Makes These Brownies Different?
Dutch-process cocoa. Delivers a darker color and smooth, rich chocolate flavor.
Butter and oil. Butter adds flavor while oil helps keep the brownies moist.
No melted chocolate. Blooming the cocoa in warm butter and oil builds chocolate flavor without melting a separate chocolate bar.
Stand-mixer method. Beating the eggs and sugar helps create that shiny, crackly top.
Chocolate chips. Add pockets of semisweet chocolate throughout.
Three Ways to Make Brownies
I’ve experimented with a few different brownie recipes, and each takes a slightly different approach.
My Classic Bakery-Style Brownies combine melted semisweet chocolate, natural cocoa powder, and brown sugar for chewy edges and a fudgy center.
For something even more chocolate-intensive, try my Fudgy Espresso Brownies. They use more natural cocoa powder, melted chocolate, and extra espresso powder for a particularly rich, fudgy brownie.
These Dutch Cocoa Brownies take a different route, letting the Dutch-process cocoa do most of the work. Three recipes, three approaches, and plenty of chocolate.
Dutch Cocoa Brownies
Ingredients
Instructions
- Preheat oven to 325°F. Line a 9 × 9-inch light-colored metal baking pan with parchment paper, leaving some overhang to help lift the brownies out after cooling.
- Place the butter in a microwave-safe bowl and microwave in short intervals until melted. Add the vegetable oil and stir to combine. If necessary, microwave for another 10–15 seconds until the mixture is warm but not sizzling.
- Whisk in the Dutch-process cocoa powder and espresso powder until smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and room-temperature eggs.
- Beat on medium-high speed for 3–4 minutes, until thickened, lighter in color, and well combined. Add the vanilla extract and mix briefly.
- With the mixer running on low speed, slowly add the warm cocoa-butter-oil mixture. Mix until smooth and glossy, scraping down the sides of the bowl as needed.
- In a separate bowl, combine the flour, cornstarch, and salt. Stir until evenly mixed.
- With the stand mixer running on low speed, gradually add the dry ingredients, about one spoonful at a time. Mix just until incorporated, avoiding overmixing.
- Add the semisweet chocolate chips and mix briefly on low speed until evenly distributed.
- Spread the batter evenly in the prepared 9 × 9-inch pan.
- Bake at 325°F, beginning to check at 25 minutes. The brownies are ready when the edges are set and a toothpick inserted near the center comes out with moist, fudgy crumbs rather than liquid batter.
- Cool in the pan for at least 2 hours before cutting. For especially clean squares, refrigerate for another 30–60 minutes after cooling.
- Lift the brownies from the pan using the parchment overhang and cut into 16 squares.
