Cocoa Blackout Brownies
Dairy-free, gluten-free
I am not sure if there is such thing as too many variations of a brownie. Perhaps I am biased since, it has been known, I call them my love language. But really, I think the reason I have so many variations of the humble brownie in my repertoire is because I am constantly trying to create the ideal brownie. How many ways can you reach the ideal brownie? What is the secret to each? These are the things that keep me up at night. That and watching too many dark, British crime dramas.
When I normally make brownies, I start with a base of melted chocolate and butter (or mixture of several fats), mixed with eggs, sugars and dry ingredients. There is no doubt that this method will give you a great brownie. The single downside to this version is the dishes.
So, here it is. A brownie recipe that uses cocoa powder, two types of cocoa powder, to deliver a deep chocolate flavor as well as a midnight-sky blackout color. When you top these brownies with a smooth, creamy coconut-chocolate ganache, you will be VERY happy.
So, as we do, here are some of the key ingredients. Just a couple of notes: I have not tested this recipe with any substitutions aside from swapping the blend of flours for a gluten-free measure-for-measure flour. And the brands I name are just the ones I like; I am not sponsored or paid to mention them.
Dutch and Black Cocoa Powders
Not all cocoa powders are the same. Dutch-processed cocoa powder has been processed with an alkali solution that neutralizes (sounds sci-fi, but that is literally is what is happening) the natural acidity of the cocoa powder. This process gives the cocoa powder a smoother flavor and slightly darker color.
Black cocoa power is basically cocoa power that has been “super dutched.” If you have had an Oreo, then you have eaten black cocoa. The flavor is very mild, but when paired with the regular dutch cocoa powder, you get a deep chocolate flavor, with a slight bitterness.
The cocoa powders that I used are my preferred. For the dutch cocoa powder I use either Guittard or Droste (note: if you are celiac, Droste is not certified gluten-free. Guittard is made is allergen-free facility). For the black cocoa powder, I use Weirdo Good, which is an allergen-friendly brand.
Teff Flour
I have a heap of gluten-free flours. Each of them has their own unique properties and uses. If you ask me, the unsung hero of gluten-free flours is teff. Teff, a grain that was originally cultivated in Ethiopia, has a rich, nutty flavor that marries so well with chocolate. It has has a dense quality. What do I mean by dense? When you work it into baked goods, the result is less crumbly (like other flours). That is exactly what we want for a brownie.
The only teff flour I use Bob’s Red Mill. This is a dark teff flour. If you look for teff flour on Amazon, you can find different varieties (light or dark).
Golden Syrup
I am an anglophile. Unabashedly so. I love all things British. That includes pantry items. Golden syrup is the British equivalent of our American corn syrup. Golden syrup is nothing more than cane sugar syrup. Adding a liquid sweetener, like golden syrup or honey, to a batter adds moisture. In this case, it helps to deliver the fudgy middle that we all like in a brownie.
Like I said, I have not tested this recipe with substitutions, but I fully acknowledge that you will most likely not have this item in your pantry. You can use honey, maple syrup or agave nectar in place of golden syrup.
And that’s all folks. Let’s get to brownies.
RECIPE
For the brownies:
40g (about 4tbsp) dutch-processed cocoa powder
10g (1tbsp) black cocoa powder
30g (3tbsp) warm water
50g (1/4 cup) sweet rice flour
32g (1/4 cup) tapioca flour
47g (1/4 cup) teff flour
1 tsp instant espresso powder
A generous pinch of flaky sea salt (or 1/2 tsp fine sea salt)
147g (3/4 cup) coconut sugar
48g (3 tbsp) golden syrup (you can use maple syrup or agave)
71g (1/4 cup + 2 tbsp) neutral oil (I used walnut)
2 large eggs
For the topping:
100g (1 heaped cup) uber dark chocolate
40g (about 3 tbsp) coconut cream, well stirred and mixed
Preheat the oven to 350F and liberally grease and line a loaf pan (for thick brownies) or a 8 inch, square pan (for thinner brownies). Set aside.
In a smallish bowl, whisk together the 40g Dutch cocoa powder, sweet rice flour, tapioca flour, teff flour and instant espresso powder. Set aside. In a very wee bowl, combine the warm water and 10g black cocoa powder. This blooms the cocoa powder and adds a little bit more fudginess to the final brownies.
In a medium bowl, combine the coconut sugar, golden syrup, oil and eggs. Add the bloomed black cocoa powder mixture and whisk until smooth. Fold in the dry mixture with a spatula; you will have a thick, dark-as-night batter.
Scrape the batter into the prepared pan, smoothing into the edges with a spatula. If you are using the square baking dish, bake for 18-22 minutes. For the loaf pan, bake for 23-26 minutes. You want the edges to be set, but the middle to be just a wee bit jiggly.
Let the brownies cool completely; I stick them in the fridge for 1 hour. While they are chilling, make the ganache topping. Gently heat the coconut cream in the microwave or on the stove. Just when the coconut cream starts to steam, it is ready. Pour over the dark chocolate and let sit for 3 minutes. Stir to combine and leave at room temperature to thicken.
Swath the coconut-chocolate ganache over the top of the baked brownies. Slice and dig on in. I think these are perfect as they are. They’ll keep in the fridge for 10 days.