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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 sound yummy! Question…Salted or unsalted butter?
I use salted butter in all of my recipes, unless specifically noted otherwise, Michelle.
My family and I love this recipe. I haven’t used box mix since I came across it. I do add a teaspoon of coffee grounds to the mix though, these are delicious!
Thank you, Adrienne. I do love how simple they are.
Very good basic brownie recipe. They weren’t overly sweet but very good
I added peanut butter and crushed pretzels and it was so good ?
Okay I don’t typically comment, but I’ve made these 4 times now and this is my absolute fav recipe for a quick box-mix copycat brownie! I live in Switzerland, and they don’t seem to enjoy box mixes, so I’ve had to make my cravings ? this definitely scratches the itch I’ve had for a classic fudgey brownie!
These came out amazing def a keeper. I added chocolate chips yum
Truly one of the best brownies I have every tasted. The center is soft and but crispy on the top. These brownies are very easy to make. Use good chocolate and butter, it makes a big difference.
I’m thrilled you like the brownies so much, Genevieve!
They came out great.
I did half white sugar and half brown sugar, added some decaf instant coffee granules, used oil instead of butter, and added 2oz of melted semi sweet choc into the batter. I used Ghirardelli Majestic Cocoa Powder and it is quite strong so I scaled it back for this.
I’m not sure if it’s because I beat in the eggs for a few minutes or because I added melted chocolate, but my brownies did have the crackly tops. Overall, would make again.
Sam – Sound delicious. Glad you enjoyed them.
Taste is very good. Used half dark and half regular cocoa powder. These however for me were not fudgey brownies and I made as directed by spooning flour into measuring cup. Whipped eggs prior to adding. I’m going to toy around with these as they tasted good but not what I needed. Wasted an entire batch and had to revert back to my original recipe.
I can likely help you with this, Amanda. If you whipped your eggs before adding them, it likely added too much air into the brownies and made them too cake-like. It’s a common issue. I add the eggs and then beat the batter until it’s smooth and shiny.
These turned out wonderful! Thoroughly cooked yet still super soft. Thank you!
I’m glad you like the brownies, Natasha!