Cocoa Powder Brownies

5 from 5 votes

These cocoa powder brownies are fudgy and delicious, made in one bowl, and mixes up in 10 minutes!

Prep Time10

Cook Time24

Total Time34

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 301kcal

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.