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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 dessert cravings, these extra dark brownies made with cocoa powder deliver.
This foolproof recipe takes just 10 minutes of prep, no special tools required. It’s easy to see why I’ve baked these brownies three times in just the last week. They’re so simple and seriously delicious!
More fudgy brownie recipes: crinkle top brownies and brown butter brownies!
Tips for Perfect Cocoa Brownies
Use Dutch processed cocoa. The base of this brownie recipe is unsweetened cocoa powder. I use Dutch-process cocoa powder because it contains more cocoa butter than natural cocoa, which gives the brownies a 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 helps them bake evenly from edge to center, and results in an extra fudgy texture.
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!
Whisk in cocoa powder, espresso powder, and salt until combined – the texture will look a bit grainy at this point. Remove pan from the heat and let cool for 5 minutes.
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.
Do not overbake. The residual heat from the pan will continue cooking the brownies a bit more as they cool on a wire rack.
For neat, clean edges, let the brownies cool completely before slicing them into squares with a sharp knife.
And if you’re into brownie sundaes, try one topped with vanilla ice cream and a drizzle of hot fudge sauce. So good!
More decadent brownie recipes:
- Triple Chocolate Brownies
- Cream Cheese Brownies
- Salted Caramel Turtle Brownies
- Peanut Butter Cup Brownies
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
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.
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.
