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Cocoa Powder Brownies

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.
Prep Time 10 minutes
Baking Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 brownies (8×8 inch pan)

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.