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