Description
The beauty of cocoa powder brownies lies not only in their simplicity but also in the fact that they require fewer ingredients and minimal preparation time. With just a few pantry staples, you can whip up a batch of brownies that rival any bakery’s offering. In this guide, we’ll walk you through a foolproof recipe, share tips for perfecting your brownies, and explore a variety of fun variations to make them your own. Let’s dive in and start baking the ultimate cocoa powder brownies!
Ingredients
All-purpose flour: ¾ cup (95g)
Unsweetened cocoa powder: ½ cup (50g)
Granulated sugar: 1 ½ cups (300g)
Butter: ½ cup (115g), melted (you can substitute with vegetable oil for a different texture)
Eggs: 2 large eggs, at room temperature
Vanilla extract: 1 teaspoon (5ml)
Baking powder: ½ teaspoon (2.5g)
Salt: ¼ teaspoon (1g)
Milk: ¼ cup (60ml), any type (whole milk, skim, or dairy-free alternatives)
Optional: ½ cup (90g) of chocolate chips or chunks for added gooeyness
Instructions
Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Melt the butter in a medium saucepan over low heat or in a microwave-safe bowl. Remove from heat and immediately stir in the sugar, cocoa powder, and salt until well combined.
Add the eggs one at a time, whisking vigorously after each addition until the batter becomes smooth and shiny.
Stir in the vanilla extract.
Sprinkle in the flour and stir with a spatula or wooden spoon until just combined. Do not overmix.
Optional: Fold in chocolate chips, chunks, or nuts for added texture and flavor.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Don’t overbake—slightly underbaked brownies = fudgy goodness!
Cool completely in the pan on a wire rack before slicing into squares.
Enjoy! Store in an airtight container at room temperature for up to 4 days, or refrigerate for extra chewiness.
Notes
Cocoa Powder: Use unsweetened natural cocoa powder for a classic flavor. Dutch-process cocoa will work but may result in a slightly different taste and texture.
Butter Temperature: Melting the butter helps dissolve the sugar and cocoa for that signature crinkly top.
Sugar: Granulated white sugar works best, but you can substitute part of it with brown sugar for a deeper, caramel-like flavor.
Don’t Overmix: Once the flour is added, stir just until combined. Overmixing can make brownies tough.
Toothpick Test Tip: Moist crumbs are okay; wet batter means it needs more time. Brownies continue to set as they cool.
Add-ins: Great with chocolate chips, chopped nuts, espresso powder (for deeper chocolate flavor), or even a swirl of peanut butter.
Serving Idea: Delicious warm with a scoop of vanilla ice cream or a drizzle of salted caramel.
Storage: These brownies keep well in an airtight container for 3–4 days. You can also freeze them individually wrapped for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25–30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: ~180 kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cocoa brownies, easy brownies, one-bowl brownies, fudgy brownies