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Calling all chocolate lovers! If you’re looking for a rich, fudgy, and chocolaty brownie recipe, then you’ve come to the right place. My Cocoa Powder Brownies are the perfect dessert for any occasion, and they’re sure to become your new favorite. Together, we’ll create a batch of rich, fudgy, dark chocolate and chocolaty brownies that are sure to become your new favorite dessert. These brownies mix up in 10 minutes and in one bowl!
I’ve been baking brownies for as long as I can remember. A warm brownie sundae might just be my love language. But full disclosure, I was baking boxed brownies. Yes, like a 80s/90s child I grew up on brownie mix.
And the problem is most brownie recipes you make at home, are just not as good. There I said it. Usually I prefer boxed mix. However, times have changed. I was recently introduced to what I call the best brownie recipe made with melted chocolate. And they are absolutely phenomenal, don’t get me wrong. But I don’t always have really good baking chocolate to chop and stir into my brownie batter. However, I always have cocoa powder on hand. So I wanted to create a brownie recipe that only uses cocoa powder and beats the socks off any boxed mix.
I think I’ve finally perfected it, and I’m so excited to share it with you.
These fudgy brownies are rich and chocolaty, with just the right amount of sweetness. They’re perfect for any occasion, whether you’re celebrating a special event or just need a delicious fudgy brownie in your life. Seriously just serve some warm brownies with a scoop of vanilla ice cream on top and I guarantee everyone is going to come running.
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Why You Will Love This Cocoa Powder Brownie Recipe
- Kids can help. Kids will love helping to mix the batter and decorate these brownies. They are a fun and easy way to get kids involved in baking!
- They are versatile. You can customize these homemade brownies to your liking by adding different mix-ins or toppings. You can also make them ahead of time and store them in the refrigerator or freezer.
- They are delicious! These brownies are a classic dessert that is loved by people of all ages. They are rich, fudgy, and chocolaty, and they are perfect for any occasion.
Ingredients Needed For Cocoa Powder Brownie Recipe
- Unsalted butter- Melted butter adds richness and moisture. I prefer to use unsalted butter, but if you only have salted butter then just reduce the added salt.
- Granulated sugar– Sugar provides sweetness and helps to create a chewy texture. For a chewier brownie, you could try use half brown sugar and half white sugar.
- Salt– A small amount of salt helps to balance the sweetness of the brownies.
- Unsweetened cocoa powder– Unsweetened cocoa powder, or regular cocoa powder, is the key ingredient that gives brownies their chocolatey flavor. Dutch process cocoa powder, or dark cocoa powder, will give you a richer flavor and darker color.
- Oil– Oil helps to keep these brownies moist and tender. I used canola oil, but vegetable oil also works. Or other neutral-tasting oils also work.
- Eggs– Eggs add structure and richness to the brownies. The eggs should be room-temperature.
- Vanilla extract– Vanilla extract adds flavor and aroma to the brownies.
- All-purpose flour– Flour helps to bind the ingredients together and gives the brownies their structure. Be sure to measure the flour correctly so you don’t end up with cakey brownies. You only need a little bit of flour so you get fudgy brownies so don’t overmeasure!
- Semi-sweet chocolate chips– Chocolate chips add sweetness and richness to this Cocoa Powder brownie recipe. You could also omit these, or swap for something else like chopped walnuts or white chocolate chips.
How to Make Cocoa Powder Brownies
Preheat and prepare pan.
Preheat oven to 350oF (177oC). Grease and flour an 8-inch square pan or line with parchment paper.
In a small saucepan, melt the butter. You want the butter hot when combined with the sugar and cocoa in the next step.
Combine butter, sugar, cocoa powder and salt.
In a large mixing bowl, stir together with a spatula or wooden spoon the melted butter, granulated sugar, cocoa powder, and salt.
Add wet ingredients.
Remove from heat, and whisk in the oil, eggs, and vanilla until smooth.
Add dry ingredients.
Stir in with a spatula the flour into the milk chocolate cocoa powder mixture, just until combined. Be sure to not overmix at this point. The more you mix the cakier your brownies will be.
Fold in the chocolate chips.
Spread batter into prepared pan.
Bake in preheated oven for 25 minutes until the edges look dry but the middle is slightly soft, and underdone. Test with a toothpick for doneness. I like to look for a few moist crumbs attached. Remove from the oven and allow to cool. Cut into bars and serve.
- Butter. You want the butter melted, but still hot. This will create a shiny crust, and help bloom the chocolate for best flavor for this brownie recipe.
- Cocoa powder. You can use natural or Dutch cocoa. I prefer Dutch style cocoa powder because the acidity of the chocolate is neutralized and make for a richer, deeper chocolate brownie.
- Don’t overmix the batter. Overmixing will make the brownies tough.
- Don’t overbake these brownies. The edges should be set but the center should be slightly soft.
- Let the brownies cool completely before cutting into bars. This will help them hold their shape.
- Add different mix-ins. Chocolate chips are a classic choice, but you can also add nuts, dried fruit, candy pieces, or even marshmallows.
- Change the type of flour. All-purpose flour is the most common choice, but you can also use whole wheat flour, almond flour, or coconut flour. But these will all change the texture slightly and could make the brownies a tad drier.
- Use different types of cocoa powder. Dutch cocoa has a richer flavor and darker color than natural cocoa powder.
- Experiment with different baking times. The baking time will vary depending on the size of your pan and your oven. Start checking for doneness at 20 minutes and bake until they are just set in the center.
- Get creative with your presentation. Serve these homemade brownies plain, or top them with whipped cream, ice cream, or chocolate frosting. You can also cut them into different shapes or sizes, like hearts for Valentine’s Day or trees for Christmas!
I haven’t tested with various flours, and different flours can change the texture of the recipe. If you use whole wheat flour, I like replacing 1/2 of the flour with whole wheat. Or try my whole wheat brownie recipe!
Yes, you can make these brownies ahead of time. Once the Cocoa Powder brownies are cool, wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container at room temperature for up to 3 days. You can also freeze the brownies for up to 2 months.
Dutch-processed cocoa powder is processed with an alkaline solution, which gives it a richer, chocolate flavor and darker color. Natural cocoa powder is not processed with an alkaline solution, so it has a more acidic flavor and lighter color.
You can decorate the brownies with whipped cream, vanilla ice cream, frosting, or even ganache. I have a buttercream frosting recipe and a chocolate ganache recipe that you can check out! You can also sprinkle the Cocoa Powder brownies with powdered sugar or cocoa powder.
I recommend a metal baking pan vs. a glass pan. Glass pans can take longer for the brownies to cook, and can result in the edges being overcooked while the centers is still gooey, and underdone. For perfect fudgy brownies that are cooked perfectly throughout, invest a good light colored metal baking pan!
More Brownie Recipes to Try
Cocoa Powder Brownies
- Preheat and prepare pan. Preheat oven to 350°F (177°C). Grease and flour an 8-inch square pan or line with parchment paper. I recommend a metal baking pan so the brownies cook evenly.
- Melt butter. In a small saucepan, melt the butter. You want the butter hot when combined with the sugar and cocoa in the next step.
- Combine butter, sugar, cocoa and salt. In a large mixing bowl, stir together with a spatula or wooden spoon the melted butter, sugar, cocoa powder and salt.
- Add wet ingredients. Remove from heat, and whisk in the oil, eggs, and vanilla until smooth.
- Add dry ingredients. Stir in with a spatula the flour, just until combined. Be sure to not overmix at this point. The more you mix the cakier your brownies will be. Fold in the chocolate chips. Spread batter into prepared pan.
- Bake. Bake in preheated oven for 25 minutes until the edges look dry but the middle is slightly soft, and underdone. Remove from the oven and allow to cool. Cut into bars and serve.
- Storage: Once the brownies are cool, wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container at room temperature for up to 3 days. You can also freeze these Cocoa Powder brownies for up to 2 months. Thaw at room temperature before serving.
- Butter: You want the butter melted, but still hot. This will create a shiny crust, and help bloom the chocolate for best flavor.
- Cocoa powder: You can use natural or Dutch processed. I prefer Dutch processed because the acidity of the chocolate is neutralized and make for a richer, deeper chocolate brownie.
- Troubleshooting: I used a metal baking pan for these brownies. If you are using a glass pan, you may need to add up to 5 extra minutes of baking time.