Salted Black Cocoa Brownies & a Parfait

Salted Black Cocoa Brownies
makes one 9 x 13″ brownie or two 8″ brownies

  • salted butter, for greasing the pan
  • 2 cups sugar
  • 2 cups flour
  • 1/3 cup black cocoa powder
  • 2/3 cup Dutch-processed cocoa powder
  • 2 tspn baking powder
  • 1 tspn salt
  • 4 eggs
  • 2/3 cup unsalted butter, melted
  • 1 1/2 tspn vanilla extract
  • coarse sea salt


  1. Preheat oven to 180 degrees C.  Using the salted butter, grease the bottom and sides of the pan(s).  Set aside.
  2. In a large bowl, whisk together the sugar, flour, cocoa powders, baking powder, and salt. Set aside.
  3. In a separate bowl, combine the eggs, melted butter, and vanilla extract.
  4. Combine the wet ingredients with the prepared dry ingredients, folding until all of the dry ingredients are incorporated.  Batter will be very thick and difficult to stir.
  5. Pour the batter into the prepared pans, smoothing the tops.  Sprinkle liberally with coarse sea salt.
  6. Bake for 35-40 minutes if using a 9 x 13″ pan and for 25-30 minutes if using two 8″ pans.  Be careful not to over-bake.
  7. Remove the brownies from the oven and let cool completely before removing from pans and cutting.  (This part is the most difficult–resisting until they are all cool!)

the Parfait
I don’t have exact amounts here because it’s basically layering however much skyr, strawberries, and brownie you want.  🙂

  • strawberries, hulled and chopped
  • freshly squeezed lemon juice
  • vanilla sugar (recipe here)
  • plain skyr / or plain greek yoghurt
  • half-and-half (or milk or cream)
  • salted black cocoa brownies, chopped into small pieces


  1. Combine and toss together gently the strawberries, a sprinkling of lemon juice, and vanilla sugar to taste.  Let sit while you prepare the skyr.
  2. Pour a small amount of half-and-half into the skyr and stir together, until the skyr’s consistency resembles thick yogurt.
  3. Layer between and top skyr with chopped brownies and macerated strawberries.