This post may contain affiliate links. Please see my disclosure policy.
Say hello to your new favorite brownie: easy cocoa powder brownies! Made from scratch in one bowl, these cocoa-based brownies are ideal for a midweek treat, late night craving, and everything in between. Perfectly fudgy, chewy, and chocolatey, ditch the box brownie mix and whip up a batch of these homemade brownies instead. Ready in just 40 minutes!
If you’ve been dreaming of the ultimate week-to-week brownie that will satisfy your chocolate cravings, these extra dark brownies made with cocoa powder deliver.
This foolproof recipe takes just 10 minutes of prep, no special tools or equipment required (step-by-step photo guidance provided below).
It’s easy to see why I’ve baked these brownies three times in just the last week – they’re so simple and delicious!
More fudgy brownie recipes: Ultimate crinkle brownies, homemade turtle brownies, and the best brown butter brownies!
Tips for Perfect Cocoa Brownies
Baking pan – Use a light metal baking pan lined with parchment paper for best results. Do not bake in a glass or ceramic pan – glass pans conduct heat much more slowly and the brownies will bake unevenly.
Cocoa powder – The base of this brownie recipe is unsweetened cocoa powder. I use and recommend Dutch-processed cocoa powder (such as Hershey’s Special Dark Cocoa Powder or Rodelle Gourmet Baking Cocoa). Dutch cocoa has higher levels of cocoa powder than natural cocoa, giving cocoa powder desserts rich, intense chocolate flavor.
Add espresso powder – Instant espresso powder is optional, but I recommend it. Even if you’re not a coffee lover, it really makes the chocolate flavor pop.
Bake low and slow – For cocoa-based brownies, I drop the oven temp to 325°F and bake for a slightly longer time than chocolate-based brownies. The lower oven temperature ensures that the brownies bake through evenly, from the edges to the center, and results in a noticeably fudgier texture.
Do not overbake – Bake for about 30 minutes, or until a toothpick emerges with a few moist, fudgy crumbs attached. The residual heat from the pan will continue cooking the brownies a bit more as they cool on a wire rack.
Cool completely before slicing – For the cleanest edges, let the brownies cool completely before cutting into squares with a sharp knife.
How to Make Cocoa Powder Brownies
Melt unsalted butter in a heavy saucepan over low heat (do not brown).
Once the butter is melted, add granulated sugar to the pan. Whisk well for 30 seconds or until incorporated. This helps the brownies bake up with a thin shiny crust!
Add cocoa powder, espresso powder, and salt to the saucepan. Whisk mixture well to combine – the texture will appear granular at this point. Remove pan from the heat and let stand for 5 minutes to cool slightly.
Whisk in egg and egg yolk one at a time, until the brownie batter is thick and shiny. Whisk in vanilla extract until combined.
Fold in flour with a rubber spatula just until combined and no streaks remain.
Fold in chocolate chips until combined.
Spread brownie batter evenly in prepared pan and bake for 30 minutes, until the top is set and a tester inserted in the center comes out with a few moist, fudgy crumbs.
Let brownies cool completely, then use the parchment overhang to lift from the pan. Cut into squares with a sharp knife and enjoy!
More decadent brownie recipes:
- Ultimate Crinkle Brownies
- Triple Chocolate Brownies
- Brown Butter Brownies
- Salted Caramel Turtle Brownies
- Peanut Butter Cup Brownies
Did you try these Cocoa Powder Brownies? Let me know by leaving a comment and rating below!
Print
Easy Everyday Cocoa Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Easy cocoa powder brownies made from scratch in one bowl! These homemade brownies bake up perfectly fudgy, chewy and chocolatey with a thin shiny crust. Ready in just 40 minutes!
Ingredients
- 3/4 cup (168 g) unsalted butter, cubed
- 1 1/3 cups (267 g) granulated sugar
- 3/4 cup (72 g) Dutch process unsweetened cocoa powder
- 1 tsp (2 g) instant espresso powder
- 1/4 tsp (1.5 g) salt
- 1 large egg (50 g), at room temperature
- 1 large egg yolk (18 g), at room temperature
- 1 1/2 tsp (6 g) vanilla extract
- 1/2 cup (70 g) all-purpose flour
- 3/4 cup (128 g) semisweet chocolate chips
Instructions
- Preheat oven to 325°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
- Make brownies: Melt butter in a medium saucepan over low heat. Once melted, whisk in sugar for 30 seconds until incorporated. Whisk in cocoa powder, espresso powder, and salt until combined – the texture will appear granular at this point. Remove saucepan from the heat and let stand for 5 minutes. Whisk in egg and egg yolk one at a time, until completely incorporated and batter is thick and shiny. Whisk in vanilla extract. Add flour and fold in just until no streaks remain. Fold in chocolate chips.
- Spread brownie batter in prepared pan and smooth the top with an offset spatula. Gently tap pan once to remove air bubbles.
- Bake brownies for 30 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and place on a wire rack to cool completely.
- Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.
Notes
Unsweetened cocoa powder: Use Dutch process cocoa powder for the richest chocolate flavor. I recommend Hershey’s Special Dark Cocoa or Rodelle Gourmet Baking Cocoa.
Freeze brownies: To freeze brownies, cool completely before wrapping with plastic wrap and foil. Freeze up to 3 months. Thaw brownies overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature before serving.
Baked these on a whim on a rainy Sunday– they were so decadent! Really fudgy and chewy, and came together so quickly. I didn’t get the crinkle top (didn’t mix the egg in long enough) but I will be making these again!
Thanks so much, Susanna!
How much of a difference would there be if I omitted the espresso powder, because I don’t have any.
You can definitely omit. Happy baking!
Delicious, loved this recipe. Simple and fudgey just like I like them.
I’ve made your crinkle brownies several times and these are equally fudgy and delicious. Love them warm with ice cream!
Thanks so much, Lisa!
There seems to be a mistake on the flour is it supposed to be one and a half cups? It says just half a cup. That seems like a very little amount of flour for the brownies… especially for the amount of all the other ingredients
Hi there, all of the measurements in the recipe card are correct. If you add too much flour to brownies, they become dry. In this recipe, 1/2 cup (70 grams) of all-purpose flour is just enough to provide structure and still ensure a fudgy texture.
My new go-to brownie recipe. Used Hershey’s dark cocoa – they turned out perfect!
Great to hear, thank you Jan!
Hello. Is it possible to significantly reduce the amount of chocolate chips? Or remove them altogether? Or are they an important component of the shiny crust?
Hi, the shiny crust is caused by whisking the sugar well in hot butter (and working quickly so that the brownie batter stays warm). The additional sugar from the chocolate chips also helps the brownies crinkle as they bake, so I wouldn’t omit them altogether. You can try reducing them to 1/2 cup (85 grams).
Wondering if oil or melted crisco could be used in place of all or some of the butter?
Hi Jody, I have not tested this recipe with oil or crisco. I prefer the flavor that butter adds, and they are still nice and fudgy thanks to the additional egg yolk and the low and slow bake time. If you do want to test it out, try 1/4 cup (56 g) oil with 1/2 cup (112 g) unsalted butter.
These are the best, most fudgy brownies I have ever made! I added some Heath bar bits with the chocolate chips. The espresso powder really adds a depth of flavor to these as well. And did I mention easy to make?
Thanks so much, Denise! Heath bar bits sound delicious too, great idea! 🙂