Blackout Brownies - 2 Ways - Inspired by Singapore’s Current Hottest Brownies

Ingredients

• 90 g Unsalted Butter (softened, cut into cubes)
• 55 g Dark Chocolate (70% cacao) (chopped)
• 16 g Dutch‑Process Cocoa Powder (sifted)
• 16 g Black Cocoa Powder (sifted; gives deep color)
• 0.5 tsp Espresso Powder (instant coffee powder)
• 50 g White Sugar (granulated)
• 50 g Light Brown Sugar (packed)
• 0.125 tsp Salt (fine sea salt)
• 1 Large Egg (cold, straight from fridge)
• 0.5 tsp Vanilla Extract (pure vanilla)
• 26 g All‑Purpose Flour (sifted)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Melt Butter and Chocolate

   Combine the butter cubes and chopped dark chocolate in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring between each, until smooth and fully melted.

   Time: PT4M

3. Mix Sugars into Chocolate

   Add the white sugar and light brown sugar to the melted chocolate mixture. Whisk until the sugars are fully incorporated and the mixture looks glossy.

   Time: PT2M

4. Add Egg and Vanilla

   Stir in the cold egg and vanilla extract until just combined. The dough will look slightly glossy.

   Time: PT1M

5. Sift Dry Ingredients

   In a separate bowl, sift together the all‑purpose flour, Dutch‑process cocoa powder, black cocoa powder, espresso powder, and salt.

   Time: PT2M

6. Combine Wet and Dry

   Fold the sifted dry ingredients into the chocolate‑egg mixture using a spatula. Mix just until no dry flour is visible; the dough will be thick.

   Time: PT2M

7. Portion Dough

   Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.

   Time: PT3M

8. Bake Cookies

   Place the sheet in the preheated oven and bake for 10‑12 minutes, until the edges are set and the centers look slightly soft.

   Time: PT12M

   Temperature: 350°F

9. Cool and Store

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

132

Protein

2g

Carbohydrates

15g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, vegetable oil
• Instead of Dark Chocolate (70% cacao): Semi‑sweet chocolate, milk chocolate
• Instead of Dutch‑Process Cocoa Powder: Regular cocoa powder
• Instead of Black Cocoa Powder: Dutch‑process cocoa powder
• Instead of Espresso Powder: Instant coffee granules
• Instead of White Sugar: Caster sugar
• Instead of Light Brown Sugar: Dark brown sugar
• Instead of Salt: Kosher salt
• Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla Extract: Almond extract
• Instead of All‑Purpose Flour: Gluten‑free all‑purpose flour

Equipment Needed

• Mixing Bowl
• Microwave‑Safe Bowl or Double Boiler
• Whisk or Hand Mixer
• Spatula
• Sieve
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Melt butter and chocolate without burning
• Fold dry ingredients just until incorporated to avoid tough cookies
• Watch baking time closely; cookies should be set at the edges but soft in the center

Chef Tips from the Video

• Use high‑quality 70% dark chocolate for the best flavor depth.
• A pinch of espresso powder intensifies chocolate without adding a coffee taste.
• For extra chewiness, substitute half of the white sugar with brown sugar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; thaw at room temperature.

Room temperature: Keep in a sealed tin at room temperature for up to 3 days.

Make-Ahead Tips

• The dough can be refrigerated, covered, for up to 24 hours before baking.
• Baked cookies freeze well; reheat briefly in a 300°F oven for a fresh‑out‑of‑the‑oven texture.

Frequently Asked Questions