Cocoa Powder Brownies
Rich, fudgy brownies made with cocoa powder instead of chocolate bars, featuring a crackling top and moist center. These one-bowl wonders deliver intense chocolate flavor with everyday pantry ingredients for an irresistible homemade treat.
Ingredients
- ½ cup 113g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup 50g unsweetened cocoa powder (Dutch-processed preferred for deeper flavor)
- ½ cup 65g all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup 90g chocolate chips or chunks (optional)
Instructions
- Prepare your workspace and tools. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Melt the butter in a microwave-safe bowl or in a small saucepan over low heat until completely liquid but not hot.
- Combine butter and sugar thoroughly. While the butter is still warm, add the granulated sugar and whisk vigorously for about 1 minute until well combined. This helps create that coveted crackly top.
- Add the eggs and vanilla to the butter-sugar mixture and whisk until completely incorporated and slightly lighter in color, about 30-45 seconds.
- Introduce the cocoa powder by sifting it into the wet ingredients to avoid lumps, then whisk until the mixture is smooth and glossy.
- Add the dry ingredients (flour, salt, and baking powder) to the bowl and gently fold with a spatula just until no dry streaks remain. Overmixing will make your brownies tough.
- Fold in chocolate chips if using, distributing them evenly throughout the batter.
- Transfer the batter to your prepared pan and spread it evenly into the corners using a spatula.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, aim for the shorter baking time.
- Cool completely in the pan on a wire rack before lifting out using the parchment paper overhang and cutting into squares.
Notes
- For extra-fudgy brownies, refrigerate them for at least 2 hours after cooling to room temperature.
- The quality of your cocoa powder significantly affects the flavor—use the best you can afford.
- Dutch-processed cocoa creates a deeper, more intense chocolate flavor, while natural cocoa gives a lighter, more acidic chocolate taste.
- These brownies freeze beautifully for up to 3 months when wrapped well.
- For cleaner cuts, use a warm, sharp knife and wipe it clean between slices.