Midnight Black Chocolate Brownies

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If you’re a chocolate lover like we are, these brownies absolutely take the cake! They have the perfect crackly tops and are fudgy, moist, rich, and ooey-gooey centers. They are pieces of heaven! Made with black cocoa powder to give them a midnight color and are scattered throughout with Ghirardelli semi-sweet chocolate chips.


  • 1 cup unsalted butter, melted
  • 2 tablespoons cooking oil (coconut or canola oil)
  • 2 1/4 cups white granulated sugar
  • 4 eggs
  • 4 teaspoons pure vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup black cocoa powder
  • 1/4 cup regular cocoa powder
  • 1/2 teaspoon salt
  • 8 ounces Ghirardelli semi-sweet chocolate chips


  1. Preheat oven to 350º F.
  2. Lightly grease an 8×11 rectangle pan, line it with parchment paper, and then set to the side.
  3. Combine melted butter, oil, and granulated sugar together in a medium-sized bowl (or stand mixer). Whisk well for about 1-2 minutes, and then add the eggs and vanilla. Beat mixture 3-4 minutes until texture is fluffy and batter has turned lighter in color.
  4. In a seperate bowl sift the flour, black cocoa powder, regular cocoa powder, and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined (do not over mix as this will affect the final texture of your brownies).
  6. Add the Ghirardelli semi-sweet chocolate chips, and then gently fold them into the batter. (Remember, only a few stirs.)
  7. Pour batter into the prepared pan and smooth out the top.
  8. Bake for 30-40 minutes (until the center of the brownies no longer jiggle and the top is set to the touch.) Test with a toothpick (which should come out slightly dirty for fudgy brownies). Remember, the brownies will continue to cook in the hot pan once removed from the oven.
  9. Remove from the oven and allow to cool before serving.


If you’d like even fudgier textured brownies substitute half of the white granulated sugar for brown sugar.


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