clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fudgy brownies, blackout brownies

Blackout Brownies

  • Author: Rosana
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings 1x
  • Category: Dessert


The fudgiest, darkest, thickest brownies out there! This rich blackout brownies recipe have fudgy middles, crinkly tops and all the chocolate you’ll ever need.


Units Scale
  • 2 cups gluten free or all purpose flour
  • 1/2 cup special dark cocoa powder
  • 1/4 cup cocoa powder
  • 2 cups brown sugar
  • 1/2 tsp baking powder
  • 1/4 cup coconut oil melted
  • 1 1/2 cup nut milk, I used almond milk
  • 1/4 tsp sea salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chunks

For the Chocolate Sauce

    • 1 cup chocolate chips
    • 1 tsp coconut oil


  1. Preheat oven at 350ºF. Grease a 9×9 inch square pan and line with parchment paper.
  2. Mix together flour, brown sugar, sea salt, baking powder and cocoa powders.
  3. Add nut milk, eggs, vanilla extract and coconut oil and stir.
  4. Fold in chocolate chunks until evenly dispersed.
  5. Pour into pan and sprinkle extra chocolate chunks on top (optional).
  6. Bake for 30-35 minutes until edges start to pull away from the sides and toothpick inserted in the middle comes out mostly clean.
  7. Remove from oven and let cool for 30 minutes before removing from pan.

For the Chocolate Sauce:

  1. In a microwave safe bowl, combine the chocolate chips and coconut oil. Heat in 30 second increments, mixing in between until the chocolate is fully melted. Allow to cool a bit before pouring over the cake. It will set within an hour.

Keywords: blackout brownies