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Would you believe that brownies made with just cocoa powder can be rich, fudgy, and irresistible?
This post will teach you how to make absolutely delicious brownies with cocoa powder. They’re quick, easy, and only require one bowl.
Cocoa Powder Brownies
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 is about to become your go-to recipe when you are in a hurry.
A while back, I shared a homemade brownie mix that is great to keep on hand, and the best made-from-scratch brownies are a popular reader favorite. They’re perfect for when you need something, extra decadent, for a special occasion.
Today’s recipe uses the same ingredients as the homemade brownie mix, only it is written for when you want those brownies now and don’t want to make up a batch of mix ahead of time.
What are the ingredients for a brownie?
This recipe 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
- unsweetened 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. Please note that this recipe calls for unsweetened cocoa powder for baking, not “powdered hot chocolate cocoa mix.”
Brownie Recipe 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.
Next, 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 recommend using 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, and baking powder, 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.
How To Make Brownie Bites
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. Bake for about 12 minutes or so until set.
A HALF batch of this recipe will fill an 8×8-inch pan. Bake for 24 minutes or until set.
I recommend trying these Smores Brownie Bites or Buckeye Brownie Bites.
Want a few more fun options? Try these Snicker’s Brownie Bites from Butter with a Side of Bread or these Salted Caramel Brownie Bites from Live Well Bake Often.
How to Make Brownies with Cocoa Powder
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. Grease a 9×13-inch pan** with butter or line with parchment paper. 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 the prepared pan. Bake at 350° F for 28-32 minutes or until center is set. Let cool at least slightly before cutting into bars.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/6/19 – recipe notes and photos updated 1/6/21}
Here are some of my other favorite go-to brownie recipes for when I want something a little more indulgent.
Pumpkin Cheesecake Swirled Brownies
Omg so yummy! I was afraid I added too much flour since I didn’t spoon it out so I added semi sweet chocolate chips. Let me tell you, I could not stop eating the dough! I love fudgey brownies so I always take the store ones out a few minutes early and it worked with these too!
I’m so happy to hear that you love the brownies, Tish!
We LOVE these brownies but god we have so many. It’s been two days and have had them in the fridge since I made them. Still good but wondering if we can freeze some? I’ll also try to find a friend to share with. Thank you for such an easy delicious recipe!
Yes, they will freeze nicely in an airtight container.
I followed the recipe to the t, you’re right they didn’t seem done when I pulled out the toothpick, but after waiting thirty minutes, they were amazing. Cut and out in the fridge for the next day, they were even better. Thanks for sharing
I’m so happy to hear that you like the brownies, Christina!
I really, really like how you give instructions and then tell us why. Like use room temp eggs so it doesn’t solidify your butter. That’s so helpful and makes me (a super beginner) understand the recipe/process more. Thanks so much for this recipe! Can’t wait to try it!!
I’m glad it was helpful, Al!
I made these today and sprinkled white chocolate chips on the top of the batter. They were perfection!
I made these last night and they are SO crumbly, it’s really odd. I used regular cocoa powder and all butter. I used a little less than the full cup of flour. I’ve made a million batches of homemade brownies so I’m not really sure what went wrong!
How did you measure your flour and cocoa powder? I spoon and level mine into the cup, so if you scooped yours out of the container, it could result in way to much dry ingredients.
Any chance I can get the measurements in grams and ml instead of cups? Cups are not so accurate. Much appreciated
That isn’t something that I’m able to provide at this time. Fortunately, there are a number of calculators online that will allow you to convert the ingredients as needed.
Followed the directions exactly. The were more cake like than fudgy. So very disappointed. Any idea why? Suggestions?? Husband says, if I want cake like, I will bake a cake. We want fudgy, chewy brownies.
Fantastic brownies. Also I used cake flour. I actually like a bit more cakey brownies, which is why I chose the cake flour, but they still turned out fudgey type. They were still fantastic, and next time I will just bake them more to get them a little less fudgey. Great recipe. Better than many bakeries I’ve been to.
These were easy to make and came out perfect. Moist but not mushy and very chocolaty. I used butter not oil and frosted them lightly with ganache.
Have you ever made these in an 8×8 pan? Or know what time and temperature adjustment would be?