Recipe: Raymond Tan’s blackout brownies

“Creator Sara Tan, who’s behind Buttermilk Pantry, taught me this recipe during an Instagram Live,” says Raymond Tan. “It’s inspired by the blackout brownies at The Backyard Bakers in Singapore. The black cocoa powder, an ultra-alkalised form of cocoa, gives these brownies their colour and Oreo-like flavour. I’ve adapted the recipe to include brown butter too, which adds a deep, nutty note. The real beauty of this recipe, though, is that you can make the whole thing in one bowl.”

Ingredients
Makes 9 (or 16 bite-sized)

• 340 g (1⅓ cups) unsalted butter, chopped
• 45 g (1¾ oz) black cocoa powder
• 45 g (1¾ oz) Dutch-processed cocoa powder
• 7 g (⅓ oz) ground coffee
• 150 g (⅔ cup) caster (superfine) sugar
• 113 g (4 oz) brown sugar
• 135 g (4¾ oz) dark chocolate, chopped
• 6 g (½ tablespoon) vanilla extract
• 3 eggs
• 110 g (3¾ oz) plain (all-purpose) flour
• 65 g (2½ oz) dark chocolate chips
• 65 g (2½ oz) milk chocolate chips
• 5 g (⅛ oz) flaky sea salt

Method

1. Preheat the oven to 180°C (350°F). Grease the sides of a 19 cm (7½ inch) square cake tin and line the base with baking paper.
2. To make a brown butter, place the butter in a large saucepan (preferably light coloured, so you can see the butter turning brown) over medium heat. Stir until it melts, then watch it carefully, stirring occasionally. The butter will go through a few stages. First, it will foam as the water evaporates, then the milk solids will start to brown and light brown specks will form at the bottom of the pan. Continue to stir occasionally to prevent the milk solids from sticking, until the milk solids are brown and the butter has a nutty scent, about 8–10 minutes. Remove from the heat, then strain through a fine sieve into a large bowl. This should yield about 280 g (10 oz).
3. While the brown butter is still hot, add the cocoa powders, coffee, sugars, dark chocolate and vanilla. Stir until the chocolate melts and all the ingredients are combined.
4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, then fold in the flour with a spatula.
5. Pour the brownie batter into the baking tin and sprinkle with dark and milk chocolate chips and the sea salt. Bake until just set, about 40–45 minutes. Cut into 9 large squares or 16 smaller squares with a knife.
6. Brownies will keep in an airtight container at room temperature for a week or in the fridge for 2 weeks.