Black and White Brownies Recipe (2024)

FAQs

Is it better to use cocoa powder or chocolate in brownies? ›

As compared to those made with just chocolate or a combination of the two, cocoa brownies are reliably superior in terms of texture and flavor.

Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand. Scoop in a palmful of dried or frozen fruit. Add an extra splash of the top-shelf vanilla extract, or a dab of vanilla paste, or a dash of vanilla powder, to the batter.

Getting the perfect crust for you means choosing a recipe with just the right proportions of granulated and brown sugars. More brown sugar leads to dense brownies with incredible depth of flavor, but the additional moisture can cause their upper crust to be more solid than delicate as a result.

Your best bet when using chocolate instead of cocoa powder is going to be unsweetened chocolate ($4, Target) since all other chocolates will have sugar and hence take more adjusting to work in your recipe. In general, a 1-ounce piece of unsweetened chocolate can replace 3 Tbsp. cocoa.

Dutch-Processed Cocoa Powder

It makes amazingly rich, dark, and tender cakes, fudgy, moist brownies and cookies, and incredibly luscious frosting.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

The butter and chocolate are melted and then the eggs, sugar and vanilla are added. The eggs and sugar should be beaten just enough to break up the eggs and slightly dissolve the sugar.

Does letting brownie batter sit make it better? ›

Recently, as I was reading through the comments on all our brownie recipes, one suggestion in particular stood out: Refrigerate the batter overnight for a richer, chewier brownie.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker. These color, flavor, and texture alterations come from how brown sugar is made.

Dark brown sugar adds a more complex flavor

That complex molasses flavor (a little sweet and slightly bitter) also adds moisture and tenderness to brownies.

Cocoa powder has a more intense flavour than baking chocolate, less fat, and, in most cases, no sugar.

That said, cocoa powder is a slightly better form when you consider intensity and nutritional value. However, when it comes to taste, it is by no means superior to chocolate. Furthermore, if you're looking to try out sugar-free or vegan options, purer forms of cocoa or cacao will be ideal for you.

While you can use both chocolates in your recipe, using melted chocolate does have a tendency to create fudgier brownies than brownies made with just cocoa powder. You have to remember that cocoa powder doesn't have its cocoa butter anymore and it is this extra fat that gives brownies its fudgier texture.

Dark Chocolate

Choose a bar with a higher percentage of cocoa for a more intense, chocolate flavor. Dark chocolate is an ideal substitute for cocoa powder in brownies.