Brownie made with just cocoa powder can be rich and fudgy. This post will teach you how to make brownies with cocoa powder. They’re quick, easy and only one-bowl.
Welcome to Day 3 of Brownie Week! Today I’m sharing an easy, one-bowl cocoa powder only brownie recipe. This is the recipe you can make from scratch when you’re craving something chocolate. It will become your go-to recipe when your in a hurry.
Yesterday, I posted a homemade brownie mix that is great to keep on hand, and Monday, I posted the best brownies in the world from scratch. They’re perfect for when you need something extra decadent for a special occasion. Today’s recipe is similar to the homemade brownie mix, only written for when you want brownies now and don’t wont to make mix ahead of time.
What are the ingredients for a brownie?
This recipes uses pantry staples. If you keep your house stocked with everyday baking essentials, you’ll be prepared whenever a chocolate brownie emergency arises. For this cocoa powder brownie recipe you’ll need:
- butter (or oil)
- white sugar
- eggs
- vanilla extract
- cocoa powder (I like dutch process, but I’ve used regular and it’s great too!)
- all-purpose flour
- baking powder
- salt
One quick note on the cocoa powder. I like to use dutch process because I think it has a richer, less sharp flavor that is more similar to what you get in a box mix. It’s also darker in color. The picture below shows the color of the brownies if you use regular cocoa powder.
How to make Brownies with Cocoa Powder?
Start by melting your butter in a large microwave safe bowl. You can also use oil or substitute half of the butter for oil. I like the flavor that butter gives, but oil makes them a tad moister. Then whisk in the sugar, and make sure the mixture is cooled almost to room temperature. (You don’t want to scramble your eggs)
Add your room temperature eggs and vanilla. (Room temperature so they don’t solidify your butter back into a lump.) And beat well. I use a hand mixer on high for a minute or two here. Beating well at this stage forms that crackly signature brownie crust.
Add the cocoa, flour, baking powder and soda and mix until combined. Pour into a greased or parchment lined 9 x 13 inch pan and bake at 350 F for 28 minutes or so. Ta da. Warm, homemade, fudgy brownies.
You can also use this basic brownie recipe to make brownie bites
Simply spoon the brownie batter into grease mini muffin tins, filling them about 1/2 full. Then bake for about 12 minutes or so until set. I have a great recipe for Smores Brownie Bites or Buckeye Brownie Bites.
These Snicker’s Brownie Bites from Butter with a Side of Bread. These Chocolate Chip Cookies Dough Brownie Bites from Sugar Spice and Family Life, Or these Salted Caramel Brownie Bites from Live Well Bake Often all sound delicious too!
How to Make Brownies with Cocoa Powder
Brownie made with just cocoa powder can be rich and fudgy. This post will teach you how to make brownies with cocoa powder. They're quick, easy and only one-bowl.
Ingredients
- 1 cup butter, melted
- 2 cups white sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup cocoa powder* (see note)
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350° F. In a large bowl, whisk together the melted butter and sugar. Make sure the butter mixture is almost room temperature and then add the eggs and vanilla.
- Beat until well incorporated. Beating in the eggs well is what forms that signa mture brownie crust on top.
- Add the flour, cocoa, baking powder and salt. Whisk until incorporated. Pour the batter into a greased or parchment paper lined 9 x 13 inch baking pan. Bake at 350° F for 28-32 minutes or until center is set. Let cool at least slightly before cutting into bars.
Notes
*I like to use dutch process cocoa powder in my brownies. It has a richer, deeper chocolate flavor is is much darker. I use regular cocoa powder all the time too and they turn out great. So use whichever you feel like.
Nutrition Information:
Yield: 24 Serving Size: 1 brownieAmount Per Serving: Calories: 178 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 51mg Sodium: 147mg Carbohydrates: 23g Fiber: 1g Sugar: 17g Protein: 2g
Here are some of my other favorite go to brownie recipes for when I want something a little more indulgent.
Pumpkin Cheesecake Swirled Brownies
natasha says
wow these really have my mouth watering! so much better than a box!!
Kara says
Made these with my regular cocoa and they were amazing. I’ll have to give them a try with dutch process cocoa next time!
Sommer says
These turn out perfect every time!
Becky Hardin says
I need these brownies in my life!!! Oh My YUM
Taylor says
LOVE how fudgey these are! Need to make ASAP!
Christine says
The recipe went together very quickly. It made a chewy, fudgy brownie – just what we were craving.
Donna says
I tried making these using Spenda…awful
Mallory says
Thanks for sharing your results. Hope you find a good splenda brownie recipe.
Carey says
Made the batter took over said time to bake but smells AMAZING so far can’t wait to try them
Nicole Noss says
My brownies did turn out chewy or fudgy at all. Foes it matter what type of baking dish used?
Mallory says
We’re they more soft and cake like?
Nicole says
They were more cakey, but really dry
Mallory says
I think it’s an issue with how the flour was measured. I spoon it into the cup. Did you by chance use the measuring cup to scoop it up? That can pack in way more flour than the recipe calls for.
LindaM says
I used the dutched cocoa and found them to be way to dark. (Not like any box mix I’ve ever used) I also found them to be more cakey and not fudgey. I didn’t pack the flour and used 3/4 butter and 1/4 vegetable oil. I baked for only 28 min on 350. If you like dark chocolate cakey brownies, these are for you. I’ll stick with a boxed mix which is my preference.
Mallory says
Did you scoop the flour out of the container with the measuring cup? or spoon it into the cup with a spoon?
Michelle says
Any idea the nutritional value?
Krista kirby says
These are absolutely amazing! By far one of the best brownies I’ve tasted and planned to make these later on in the future possibly for Thanksgiving. Thank you so much for those perfect recipe, my family LOVES them! ❤️
Mallory says
I’m glad you like them, Krista.
Lauralee says
If using oil instead of butter is it still 1 cup?
Mallory says
Yes.
Sonja says
Has anyone tried this with stevia?
Izzy says
I made these brownies last week and everyone absolutely loved them. Finally found the recipe I was looking for 😄
Tina says
This shouldn’t say “Like a box mix” it should say “Better than box mix”. Made these exactly as written. Fast. Easy. Fudgy. Delicious! I will NEVER buy a box mix of brownies again.
Bonnie says
The edges of the brownies was all puffy and the middle super flat… any idea why that would happen?
Hannah Ann says
These brownies are soooo good. They are moist, fudgey, rich, and amazing. They turned out perfect.
Stefany says
What do you think will be the outcome if I use unsweetened cocoa powder, will I have to add more sugar?
And could you please give me advice on how to avoid my brownies to turn out dry? It usually happens to me.
Gina says
I made these the other night and they were really good! I was nervous about them coming out cakey (I like fudgey brownies), so I only put about 3/4 cup of flour, but I think it could have taken the full cup (spooned in). The brownies were super soft and gooey – half the batch is already gone and it’s just my husband and I! Very easy recipe with simple ingredients to keep on hand for those sweet cravings. Thank you!
Sheetal dalvi says
Hi Mallory,
I tried today chocolate fudge brownie…. It was perfect Recipe thanks for sharing
Sharon says
I made these using half butter and half oil. I used extra large eggs instead of large eggs, so they were a little higher than I think they probably would’ve been otherwise. They were delightfully fudgy, intensely chocolatey, and wonderfully moist.
Char says
They came out perfect
Audrey says
Sooo yummy! This is my second time using this recipe. Right before I realized I didn’t have butter. I substituted the butter for avocado, and it turned out pretty great! The texture was slightly off, but still very yummy.
Anita Dela Rosa says
First time making any kind of Brownies and they came out good and chewy . They where not cake like and yes I did spoon the flour . I will use this recipe again. My husband loved them.
Bethanie says
If I wanted to add some Baileys liqueur and maybe a little bacon fat would I need to reduce the amount of butter or make any other adjustments?