Small Batch Thick and Gooey Black Cocoa Brownies

These small batch thick and gooey black cocoa brownies are just that: THICK and GOOEY. They’re super easy to make and full of fudgy, chocolatey goodness. But don’t take my word for it, go make a batch for yourself and try not to eat the whole thing in one sitting.

I love small batch recipes because I’m definitely the type of person to eat a bite out of the pan every time I walk by and I spend A LOT of time in my kitchen. So that’s a lot of bites. Before I know it I’ve eaten half of the pan before my husband and kids even get a taste. Like when I ate an entire pan of carrot cake.

What’s In Black Cocoa Brownies

• 6 tablespoons unsalted butter (85g)
• ½ cup chocolate chips (85g)
• ½ cup granulated sugar (100g)
• ½ cup brown sugar (106g)
• 1 egg
• 1 egg yolk
• ¼ cup black cocoa powder (20g) 3 Selefina “try-me” packets
• ½ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• 6 tablespoons all-purpose flour (45g)
• ¼ teaspoon french grey salt or sea salt
• ½ cup chocolate chips (85g)
• fleur de sel for garnish

How To Make Them

• Preheat the oven to 350°F and butter and flour an 8X6” pan.
• Melt the butter and ½ cup chocolate together in a small pan over low heat or in the microwave in 30 second increments. Stir often so the chocolate does not burn. 
• Whisk both sugars, the egg and yolk together in a bowl until smooth. Add in the vanilla, melted chocolate and butter and whisk until the mixture is fully combined.
• With a rubber spatula, mix in the flour, black cocoa powder, cream of tartar and french grey salt until just combined. Fold in the remaining chocolate chips.
• Spread the brownie batter into the prepared pan. Bake for 30-35 minutes or until you’re able to roll the goop that comes off of a toothpick inserted into the center into a ball between your fingers.
• Sprinkle with fleur de sel and let cool in the pan completely before slicing.