I know I say this every time I develop a new brownies recipe, but I think these brownies may be in my top 3! They just taste so luxurious, a little bitter but then balanced out with the chocolatey hazelnut flavour from the Nutella filling. Now you are probably wondering how they get their deep black colour…and it’s not food colouring. The answer is black cocoa powder!
WHAT IS BLACK COCOA POWDER?
You have most likely heard the term ‘Dutched’ cocoa powder which is the term that describes the process of stripping the acids from the cocoa. It makes the cocoa less bitter and darkens the colour. Black cocoa powder is heavily Dutched which gives it a luxurious jet black colour and a very mild flavour similar to Oreo cookies. Which makes a lot of sense as this is the type of cocoa they use to make Oreo’s! My hubby even asked if they had Oreo cookies in them after giving them a taste.
WHERE DO I GET BLACK COCOA POWDER FROM?
I used Van Houten Cocoa Intense Deep Black Cocoa Powder which you can buy on here
WHY SHOULD I MAKE THESE BROWNIES?
Apart from being delicious; visually they look great. The contrast between the black brownies with the brown Nutella looks amazing. The black cocoa powder gives these brownies a very mild hint of Oreo cookies, but overall a very rich and luxurious flavour. The Nutella filling compliments the slightly bitter flavour from the brownies which I think is a match made in brownie heaven. As mentioned above heavily Dutched cocoa is mild in flavour, so I have also added regular cocoa and dark chocolate to the recipe to make the chocolatey flavours pop.
BROWNIE MAKING TIPS
- Use good quality chocolate, it really does make a difference. I personally use a dark chocolate that’s 56% cocoa solids. Don’t go higher than 60%, your brownies would be too bitter.
- Use butter over margarine for a richer flavour.
- Do not over bake your brownies, check them 5 mins before the total baking time.
- When you do check you brownies use a wooden skewer, the metal ones can come out clean when in fact the brownies are not done. (The mixture sticks to the wooden skewers better)
- Don’t forget to line your brownie tin so you can easily lift them out once they have cooled.
- If you under bake your brownies (which can easily happen with fudgy brownies, they are deceptive little things) pop them in the fridge before serving which will firm them up a bit. Otherwise serve them warm like a pudding with ice cream.
Ingredients
- 200g butter
- 200g dark chocolate
- 160g plain flour
- 50g black cocoa powder
- 2 eggs
- 200g caster sugar
- 60g light brown sugar
- 1tbsp vanilla extract
- 1/2 tsp salt
- Filling 4-5tbsp Nutella
Instructions
Nutella Stuffed Black Out Brownies
- Melt 200g dark chocolate and butter in the microwave, 20 secs at a time. Set aside.
- Mix the eggs, sugar & vanilla extract with an electric beater/stand mixer until creamy, fold in the chocolate butter mix with a spatula.
- Sieve the flour, cocoa & salt together in a separate bowl, then add to the bowl with the wet ingredients. Fold in with a spatula.
- Spread half the mix into a 20cmx20cm lined brownie tin, then spread the Nutella on top, cover with the remaining brownie mix.
- Line a 20cm baking pan with baking paper and pour in the brownie mix, bake @170c 30 mins.
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