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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
These brownies came out perfect! I used butter. The favor and texture were amazing!
I’m so glad you are enjoying the brownies, Cindy!
At first I was worried because I thought they were going to be too cakey. Man was I wrong!! These brownies are beautiful out of the oven. Nice height and the perfect combo of cakey to fudgy. Definitely will be my go to brownie recipe! Can’t wait to try more of her recipes ?
Yay! I’m glad they were a hit.
I would give this recipe no stars if I could. These brownies are very dry and crumbly. What a colossal waste of ingredients!
I honestly can’t imagine what went wrong for you, Charlotte. I’ve made these brownies dozens, if not hundreds of times over the years and they always turn out beautifully. Did you follow the recipe steps and ingredients exactly as written?
Love this recipe! i have been using it for 2 years now!
Right now i want to make this for a diabetic person, i usually make only half of the recipe, what do you recommend i do to make it more sugar free?
Looking forward to your kind comments.
Love your blog.
I’ve never tried reducing the sugar in this recipe, Mabel. I’m guessing that Splenda (or another 1:1 substitution alternative) could work, but I haven’t tried that myself.
aww ok! the thing with Splenda is that usually is sweeter than normal sugar so maybe I was thinking of doing half. I will try it anyway! Thanks again for this great recipe.
Bomb recipe. So simple, yet SO good. Didn’t know brownies could be this good without chocolate. I did half a recipe in an 8×8. The only thing I changed was that I took them out of the oven 3 minutes earlier.
I’m thrilled that you like them so much, Lilibeth!
Using Bob’s Red Mill 1:1 gluten free flour, I made these DELICIOUS brownies. I did sub a stick of butter for a 1/2 cup of vegetable oil. I don’t know if it was because of this but it took twice as long to bake. No matter, the brownies were AMAZING. Thank you for this rock star recipe!
YAY! I’m so happy to hear that the brownies were a hit, Jenny.
Just made these for Fathers Day tomorrow. They are definitely cake like but we are making brownie sundaes so it is fine. The flavor is amazing. I did spoon the flour in the measuring cup after reading the reviews. I will definitely make them again.
I’m so glad you like the brownies, Sandra.
Great chocolate flavour! Will make these again,
I’m glad you enjoyed them, Veronica!
One of the best cocoa powder based brownie recipes I’ve tried. I used vegetable oil and no butter, approximately 1/2 more regular cocoa powder than called for, and I did not spoon my flour into the measuring cup. It was pretty thick as I was stirring it together, so I added approximately 1/2 more vegetable oil to thin it out. It was still thicker than boxed mix when I put it in the pan. My eggs were medium sized. They came out of the oven looking crumbly on top but they were nice and fudgy in the inside.
I’m thrilled you like the brownies, Natalie!
These brownies are awesome!
I’m glad you enjoyed them!