A couple of weeks back I got my hands on some ‘black’ cocoa powder. It’s extra dark unsweetened dutch process cocoa powder and it is delicious! It’s a great way to get a naturally deep dark black chocolate for baked goods. Which means it’s absolutely perfect for blackout, black velvet, and Halloween sweets!
These Blackout Brownies are based off of one of my tried and true family favorite brownie recipes that’s been in my back pocket for a good while now. With Halloween looming just a few days away, I thought what better time than now to make my favorite brownies with this black cocoa powder.
These deep dark brownies are fudgy and rich with a homemade gooey gooey frosting on time that makes a perfect catch-all for sprinkles. Don’t let these bad boys fool you. They are super easy to make with the batter whipped up all in one pot while the frosting takes just one bowl and a quick stir itself.
Top these warm brownies off with some ice cream and you’ve got one delicious blackout dessert that everyone is sure to love. If you can’t find black cocoa powder, feel free to use any unsweetened cocoa powder instead. Dark cocoa powder is my favorite!
TheSkinnyFork.com Deep rich dark chocolate ooey gooey brownies that are not only easy to make, but delicious too. Topped off with a homemade frosting and made with a lot less sugar! Prep Time: 10 Minutes • Cook Time: 25 Minutes
Servings: 9 • Serving Size: 1 Brownie • Calories: 231 • Fat: 16 g • Saturated Fat: 10 g • Carb: 44 g • Fiber: 2 g • Protein: 3 g • Sugar: 13 g • Sodium: 95 mg
Brownies:
• 1/2 C. Butter
• 1/2 C. White Sugar
• 1/2 C. Natural Sweetener
• 2 Whole Large Eggs
• 1 Tsp. Vanilla Extract
• 1/3 C. Black Cocoa Powder
• 1/2 C. All-Purpose Flour
• 1/4 Tsp. Salt
• 1/4 Tsp. Baking Powder
Frosting:
• 3 Tbsp. Softened Butter
• 3 Tbsp. Black Cocoa Powder
• 1 Tbsp. Honey
• 1 Tsp. Vanilla Extract
• 1 C. Powdered Sugar Substitute
Directions:
Preheat the oven to 350 degrees F. and line an 8x8” or 9x9” baking dish with parchment paper and give it a light coat of non-stick baking spray; set aside.
In a medium sauce pot, melt the 1/2 C. butter of a medium-high heat.
Remove from the heat and stir in the 1/2 C. sugar, 1/2 C. sweetener, 2 eggs, and 1 Tsp. vanilla; whisk to combine.
Beat in the 1/3 C. cocoa powder, 1/2 C. flour, 1/4 Tsp. salt, and 1/4 Tsp. baking powder.
Transfer the batter to the prepared baking dish and place in the oven to bake for 25-30 minutes.
Once done, remove from the oven to cool slightly.
While the brownies are cooling a bit, whisk together the 3 Tbsp. butter, 2 Tbsp. cocoa powder, 1 Tbsp. honey, 1 Tsp. vanilla, and 1 C. powdered sugar substitute until smooth.
(Feel free to add 1-2 Tbsp. unsweetened almond milk to thin the frosting to your desired consistency.)
Pour and spread the frosting over the top of the warm brownies.
Serve right away to enjoy or store in a cool dry place for up to 3 days.
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher