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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
It sounds like you mixed the batter too much, which will make the brownies more cakey.
Idk what everyone is celebrating. Followed the recipe exactly. Came out like chocolate cake rather than chocolate brownies. Good flavor, but completely wrong consistency. So disappointed.
Sounds like this simply isn’t the brownie recipe for you, Megan. We love it.
Amazing brownie recipe. Followed it exactly. I used Ghirardelli choc chips and cocoa powder. Super fudgey and delicious. This ones a keeper! Thanks!
I’m so glad the brownies are a hit!
So easy and turned out perfect! I used Ghirardelli dark chocolate cocoa. Thank you for the recipe and will be trying the mint chocolate brownie soon 💚🤎
I’m so glad you like the brownies!
Made these for me, my mom, my dad, and my brother one night for a desert, halved the recipe but they turned out amazing! They were a huge hit! Now i’m planning to make a larger batch for the next time I have family visiting!
Thank you for sharing this amazing recipe!
I’m thrilled you are enjoying the brownies.
I just made them again today(March 20) but added a half cup of marshmallow and some pecans and that tasted amazing! Still a hit. My mom now asks for them every week lol.
The only reason I made this is because I had an extra leftover bag of cocoa and didn’t want to waste it. I had no flour but had almond flour. I ended up substituting for that, added 2 add’l eggs, and 1 add’l tsp of baking powder (I did this because I read that almond flour can made recipes more dense). It came out delicious! Will make this again.
I’m happy to hear that you’re enjoying the brownies!~
I choose 4 ⭐’s Best favorite brownies so far I just have a question about ADD INS? If I’d beable to dump Cherry Pie filling in my pan first then top the brownie mixture on top with out altering the recipe ?
If the goal is a fruit layer with a brownie-like crust, that may work. If you’re stirring it all together, that will definitely be too much liquid. I haven’t tried it myself though, so I have no idea how it will turn out.
Turned out Carly and dry. And yes, I spooned the flour into a cup. Which shouldn’t completely change the recipe if you don’t. Not a good recipe.
It sounds like they may have over baked. Did you by chance substitute any of the ingredients?
I had a quick question. Do I use salted butter or unsalted butter?
I use salted butter in all of my recipes unless otherwise noted, Gia.
These were amazing! Love the chocolate flavor, the fudginess, and sweetness! My only problem was they were a little crunchy on top and made it hard to cut. Is it the way I cooked them? I used a glass dish, baked at 375 for 30 minutes. I feel like I couldn’t have cooked them less or they wouldn’t have been done in the middle. Definitely a 5 Star recipe!!
The glass dish likely affected the cooking time and the results a bit. When I’m using a glass pan, I typically reduce the temperature by 25 degrees. I’m glad you love the brownies!