Dark, rich, black cocoa brownie is topped with a pastry cream based German Buttercream which is made with Bailey's and Dark Chocolate. This is the perfect St. Patrick's day brownie but is also amazing year-round.
Black Cocoa Brownie
- 113g cold unsalted butter
- 225g dark chocolate, coarsely chopped
- 50g Black cocoa, or extra dutched cocoa
- 140g all-purpose flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 4 large eggs, at room temperature
- 120g neutral oil
- 300g sugar
- 100g brown sugar
- 2 tsp vanilla
Bailey's German Buttercream
- 110g granulated sugar
- 12g corn starch
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1/2 tsp salt
- 1 tsp vanilla bean paste
- 190g Bailey’s or Irish Cream
- 340g unsalted butter, at room temperature
- 180g dark chocolate, melted and then cooled.
BLACK COCOA BROWNIE
- Preheat the oven to 350˚f / 180˚c. Grease a 9” square baking tin and line with a parchment paper sling.
- Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.
- Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.
- Transfer the mixture to the prepared baking tin. Bake for 30 to 35 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. Remove from the oven and allow to cool completely.
BAILEY’S GERMAN BUTTERCREAM
- In a medium sized bowl, whisk together the sugar and corn starch, then add the eggs, egg yolks and salt, and whisk well to combine.
- In a medium saucepan over low heat, combine the Bailey’s and vanilla bean paste. Heat to just shy of a boil (you should see movement around the edge of the pan). Remove from the heat.
- Using one hand to whisk constantly, pour half of the hot Bailey’s mixture into the egg mixture. This helps to temper the eggs. Whisk until well incorporated, then transfer back into the saucepan.
- Place the saucepan over medium heat, and, whisking constantly, cook until it begins to bubble. It will thicken quickly.
- Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press plastic wrap over the surface to avoid a skin forming.
- Refrigerate until cold - at least four hours, preferably overnight (If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently).
- In the bowl of a stand mixer fitted with the whisk attachment, whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together. Once the butter is incorporated and the mixture is homogenous, add the cooled chocolate and mix to incorporate. Switch to the paddle attachment and mix on low for 2-3 minutes to help remove any air bubbles.
- Store in an airtight container until ready to use - if you need to chill it, you can let it rewarm slightly then whip in your mixer to help smooth it out.
- Spread the buttercream over the surface of the brownie using an offset spatula. Add sprinkles if desired.
- Store leftovers in an airtight container in the fridge. Bring to room temperature before serving.
Brownie recipe slightly adapted from The Vanilla Bean Baking Book
Keywords: Brownie, Black cocoa, black cocoa brownie, German Buttercream, Bailey's Buttercream