Brownies Made With Cocoa Powder

This rich cocoa powder brownie recipe delivers all the chocolate satisfaction of a bakery treat with simple pantry ingredients. These brownies strike the perfect balance between fudgy and cakey with a crackly top that signals brownie perfection.

I discovered this recipe during a late night chocolate craving when I had no baking chocolate in the house. After trying it once, I never went back to boxed mixes or even my previous go-to brownie recipes.

Ingredients

• Unsalted butter: allows you to control the salt level and creates a rich base
• Granulated sugar: provides the right sweetness and helps create that classic crackly top
• Unsweetened cocoa powder: is the star ingredient giving deep chocolate flavor without melting chocolate
• Salt: enhances all the flavors and balances the sweetness
• Baking powder: provides just enough lift for the perfect brownie texture
• Pure vanilla extract: adds depth of flavor that complements the chocolate
• Large eggs: bind everything together and contribute to the fudgy texture
• All purpose flour: just enough to give structure while keeping brownies dense and rich
• Optional chocolate chips: fold in for pockets of melty chocolate goodness
• Optional chopped walnuts: add pleasant crunch and nutty flavor

Step-by-Step Instructions

Position the oven rack:

Start by positioning your rack in the lower third of your oven which ensures even heat distribution for perfectly baked brownies.

Preheat the oven:

Heat your oven to 325°F which is slightly lower than many brownie recipes allowing for a more fudgy interior.

Prepare the pan:

Line an 8-inch square pan with parchment paper or aluminum foil leaving overhang on the sides for easy removal. A light spray of nonstick cooking spray ensures nothing sticks.

Create the base:

Combine butter sugar cocoa powder and salt in a large glass bowl. Place this bowl over a pan of barely simmering water creating a gentle double boiler. Stir occasionally until the butter is completely melted and everything is well combined. The mixture will look somewhat grainy at this stage.

Cool slightly:

Remove from heat and let the mixture cool for 5-10 minutes. This cooling period is crucial as adding eggs to a too-hot mixture could cook them prematurely.

Add vanilla:

Stir in the vanilla extract thoroughly incorporating it into the chocolate mixture.

Incorporate eggs:

Add eggs one at a time beating vigorously after each addition. This vigorous beating is key to the brownies texture and shiny top.

Prepare dry ingredients:

In a separate bowl whisk together the flour and baking powder ensuring they are evenly distributed.

Combine wet and dry:

Add the flour mixture to your chocolate batter and stir vigorously. Unlike many baked goods these brownies benefit from thorough mixing about 40 strong strokes to develop the right texture.

Add mix-ins:

If using fold in chocolate chips and nuts distributing them evenly throughout the batter.

Bake to perfection:

Pour the batter into your prepared pan spreading it evenly into corners. Bake for 30-35 minutes. The perfect brownie will have a tester coming out with moist crumbs not completely clean but not raw batter either.

Cool completely:

Allow the brownies to cool on a wire rack before cutting for the cleanest slices.

Save This

I always keep good quality cocoa powder in my pantry specifically for this recipe. During a snow day last winter I made these with my niece and she declared them better than any bakery brownie she had tried which made my baker heart swell with pride.

Storing Your Brownies

These brownies maintain their quality for up to 4 days when stored in an airtight container at room temperature. The texture actually improves after the first day making them perfect for make-ahead desserts. For longer storage wrap individual brownies tightly in plastic wrap then place in a freezer bag where they'll keep for up to 3 months. Thaw at room temperature for about an hour before serving.

The Science of Fudgy vs. Cakey

What makes these brownies achieve that perfect texture is the ratio of fat to flour. With 10 tablespoons of butter and only half a cup of flour these lean toward the fudgy side of the spectrum. The melting method used here also contributes to the dense texture. If you prefer cakier brownies add an additional egg and increase the flour to 3/4 cup but the original recipe delivers what most brownie lovers consider the ideal texture.

Serving Suggestions

While these brownies are absolutely perfect on their own they also make an outstanding base for dessert creations. Warm a brownie slightly and top with vanilla ice cream and hot fudge for a decadent brownie sundae. Crumble them over ice cream or layer with whipped cream and berries in parfait glasses for an impressive dessert. For a special occasion drizzle plated brownies with raspberry sauce and add fresh berries on the side.

Common Queries

→ What type of cocoa powder is best for these brownies?

It's ideal to use unsweetened natural cocoa powder for intense chocolate flavor. Dutch-process cocoa can also be used for a slightly different taste and color.

→ How do I know when the brownies are done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs attached. Avoid overbaking for the best fudgy texture.

→ Can I add nuts or chocolate chips?

Absolutely! Fold in chopped walnuts or chocolate chips after mixing the batter for added crunch or melty chocolate pockets.

→ How should I store leftover brownies?

Store tightly wrapped at room temperature for up to three days, or freeze in an airtight container for longer freshness.

→ Are these brownies easy to travel with?

Yes. Once cooled and cut, they hold together well and are perfect for lunchboxes or taking to gatherings and potlucks.