Cocoa Powder Brownies

Name: Cocoa Powder Brownies
Prep time: 10 min
Cook time: PT-481825H33M12S
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup (115g) unsalted butter, melted; 1 cup (200g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup (40g) unsweetened cocoa powder; 1/2 cup (65g) all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup chocolate chips or chunks; 1/2 cup chopped nuts (walnuts or pecans)

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

Rich, fudgy, and incredibly easy to whip up, these cocoa powder brownies are a dream for chocolate lovers. With no need for melted chocolate, they come together in just a few steps using pantry staples. Perfect for a last-minute dessert or a quick treat, they deliver intense chocolate flavor and a melt-in-your-mouth texture.

Why You’ll Love This Recipe

Quick and Simple: Made with basic ingredients, it’s a no-fuss recipe for delicious brownies.

Fudgy Perfection: Achieve a rich, gooey center with just the right balance of sweetness and chocolatey goodness.

Customizable: Add your favorite mix-ins like nuts or chocolate chips for extra texture and flavor.

Crowd-Pleasing: Whether for a casual snack or a party, these brownies always hit the spot.

Great for Beginners: No special skills or equipment needed—just mix, bake, and enjoy!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup (115g) unsalted butter, melted

1 cup (200g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Optional Add-ins:

1/2 cup chocolate chips or chunks

1/2 cup chopped nuts (walnuts or pecans)

Directions

Preheat the Oven:
I start by preheating the oven to 350°F (175°C) and preparing an 8×8-inch baking pan. Greasing it or lining it with parchment paper makes removal a breeze.

Mix the Wet Ingredients:
In a large bowl, I mix the melted butter and sugar until it’s smooth and creamy. Then, I beat in the eggs one at a time, followed by the vanilla extract.

Combine the Dry Ingredients:
I sift together the cocoa powder, flour, salt, and baking powder, then gently fold them into the wet mixture. To keep the brownies fudgy, I’m careful not to overmix.

Add Extras (Optional):
For an extra touch, I sometimes stir in chocolate chips or nuts before pouring the batter into the prepared pan.

Bake:
The batter goes into the pan and bakes for 20-25 minutes. I check for doneness with a toothpick—seeing a few moist crumbs (not wet batter) means they’re ready.

Cool and Serve:
After letting the brownies cool in the pan for 15 minutes, I transfer them to a wire rack to cool completely before cutting them into squares.

Servings and Timing

Servings: Makes 9-12 brownies, depending on how you slice them.

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 35 minutes

Variations

Double Chocolate: Add both chocolate chips and chunks for an intense chocolate flavor.

Nutty Brownies: Fold in pecans, walnuts, or almonds for added crunch.

Salted Caramel Drizzle: Once cooled, drizzle with salted caramel sauce for a gourmet twist.

Espresso Kick: Add 1 teaspoon of espresso powder to the batter to enhance the chocolate flavor.

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

At Room Temperature: Store the brownies in an airtight container for up to 3 days.

Refrigeration: Keep them in the fridge for up to a week.

Freezing: Freeze individual brownies wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.

To reheat, I like to warm them in the microwave for 10-15 seconds to bring back that fresh-from-the-oven texture.

Related Recipes:

Chocolate Sugar Cookies

FAQs

How can I tell when the brownies are done?

I look for the edges to start pulling away from the pan, and the center should set with a toothpick coming out with a few moist crumbs.

Can I double the recipe?

Yes! Double the ingredients and bake in a 9×13-inch pan. The baking time may need an extra 5-10 minutes.

What kind of cocoa powder works best?

I prefer unsweetened cocoa powder for the best balance of flavor. Dutch-process cocoa also works but gives a slightly milder taste.

Can I use oil instead of butter?

Yes, but the texture might be slightly different. Use an equal amount of vegetable oil or coconut oil as a substitute.

How do I get clean brownie slices?

For neat slices, I cool the brownies completely and use a sharp knife, wiping it clean between cuts.

Conclusion

These cocoa powder brownies are the ultimate treat for chocolate lovers. They’re simple to make, customizable, and always turn out deliciously fudgy. Whether enjoyed on their own or paired with ice cream, they’re a dessert I always find myself coming back to. Try this recipe, and I’m sure you’ll be hooked too.