Dulce de Leche Black Cocoa Brownies

10 mins Prep Time

16 mins Cook Time

Written By

Nadia Boachie

Buttermilk Pantry has impressive recipes and makes incredible Youtube videos to go along with them. When she posted these blackout brownies, I knew I just had to try them! The original recipe is fantastic the way it is, but due to chance, lack of ingredients and tools, I ended up tweaking the recipe, and it turned out perfect! I have tested my tweaked version at least five times now, and this recipe is a crowd favourite. The original recipe called for melted chocolate, but I didn't need it to get the desired texture and flavour in this version. In this recipe, black cocoa can be purchased at numerous locations around Toronto, but I always buy mine from Bulk Barn. You can get creative with the filling, and depending on the thickness; you can get away with adding almost as much filling as brownie batter. I have tested this recipe with thick dulce de leche, and it worked well. I have also tried it with various amounts of Nutella and a homemade version of Nutella (nut butter and chocolate) that was runnier. This recipe was initially written with recipe gram measurements, but if you do not have a scale follow along with the conversions. Fudgy, Nutella stuffed deliciousness awaits you.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!

Ingredients

Nutella Black Cocoa Brownies

90g (~half a cup minus scant tablespoon) unsalted butter
50g (scant ~1/4 cup) white sugar
50g (scant ~1/4 cup) light brown sugar
1/8 teaspoon salt
1 large egg, cold from the fridge
16g (2 tablespoons) dutch cocoa powder (dark)
16g (2 tablespoons) black cocoa powder (extra dark)
1/2 teaspoon espresso powder (finely ground and sifted dry coffee grinds work)
1/2 teaspoon vanilla extract
26g (2 1/2 tablespoons levelled) all purpose flour
Nutella, to fill (optional)
Dulce de Leche, to fill (optional)
Flaky sea salt

Directions

Nutella Black Cocoa Brownies

12 Steps

Step 1

Preheat oven to 350 degrees Fahrenheit.
Step 2

Grease your non-stick muffin tin with softened butter.
Step 3

In a microwavable bowl melt 90g of butter, pour into a large mixing bowl or the bowl of a stand mixer. Add sugar and salt, mix for 30 seconds to 1 minute.
Step 4

Add the cold egg and mix until thoroughly combined, roughly 1 to 2 minutes.
Step 5

Add both cocoa powders, espresso powder and vanilla and mix until combined..
Step 6

Add flour and mix until just combined. Do not over mix once the flour is added.
Step 7

Spoon a layer of batter into each muffin tin to cover the base (1 heaping tablespoon), make a small well, and add 1 tablespoon (heaped tablespoon) of Nutella filling or dulce de leche and gently spoon batter on top of filling and spread it to ensure your brownie is covered. You want to ensure each cup is only filled to 3/4 of the cup. You should be able to comfortably fill 5-6 tins.
Step 8

Bake for 13-16 minutes.
Step 9

When the brownies are ready, they should be slightly puffed up in the middle. They might look slightly undercooked but they will set more as they cool. They will also deflate as they cool.
Step 10

If in doubt, it is best to underbake them than to overbake.
Step 11

Let cool in the tin for 5 minutes before removing and cooling on the rack.
Step 12

Enjoy slightly warm or room temperature. For a denser brownie, you can enjoy them cold from the fridge.