I finally perfected Cocoa Powder Brownies using only pantry staples and one unexpected trick that has everyone insisting I share the recipe.

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I’ve chased brownie highs for years and finally landed on a recipe that makes me pause. These Cocoa Powder Brownies are chewy, fudgy and weirdly simple, made with pantry staples like unsalted butter and unsweetened cocoa powder that somehow turn into something way better than you’d expect.

i cant explain the exact magic, maybe it’s timing or just dumb luck, but every bite leaves me wanting more, and it makes me test small changes in my head while i’m washing dishes. If you like Chewy Brownies that feel a tiny bit underdone in the center, this will make you curious enough to bake again tonight.

Ingredients

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Unsalted butter, adds richness and moistness, brings fat and smooth texture
Granulated sugar, gives sweetness and crunch, mostly carbs quick energy but little nutrients
Light brown sugar, adds mellow molasses flavor, keeps brownies tender and a bit fudgy
Eggs, bind ingredients add protein and structure, help make crumb dense yet soft
Vanilla extract, lifts flavors and masks bitterness, small amount goes a long way
Unsweetened cocoa powder, gives chocolate flavor, low fat, contains antioxidants and some fiber
All-purpose flour, supplies carbs and gluten for structure, too much makes brownies cakey
Fine salt, enhances flavors and balances sweetness, tiny pinch improves overall taste

Ingredient Quantities

1/2 cup (115 g) unsalted butter, melted

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup (35 g) unsweetened cocoa powder

1/2 cup (65 g) all-purpose flour

1/4 teaspoon fine salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang to lift the brownies out later.

2. Melt 1/2 cup (115 g) unsalted butter in a microwave or small saucepan, then pour into a medium bowl and let cool just a bit so it isnt scalding.

3. Add 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar to the warm butter and whisk until combined and glossy.

4. Whisk in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until smooth; dont overbeat, you just want it combined.

5. Sift 1/3 cup (35 g) unsweetened cocoa powder into the bowl to avoid lumps, then add 1/2 cup (65 g) all-purpose flour and 1/4 teaspoon fine salt.

6. Fold the dry ingredients into the wet with a spatula until mostly combined; a few streaks of flour are fine, overmixing will make them cakier instead of fudgy.

7. Scrape the batter into the prepared pan, smooth the top, then gently tap the pan on the counter to release any big air bubbles.

8. Bake on the middle rack for 20 to 25 minutes. Insert a toothpick in the center — it should come out with moist crumbs but not wet batter for that chewy fudgy texture.

9. Let the brownies cool in the pan on a wire rack for at least 15 minutes, then use the parchment overhang to lift them out. For cleaner slices chill in the fridge 20 to 30 minutes before cutting.

Equipment Needed

1. 8×8 inch (20×20 cm) baking pan lined with parchment paper, leaving an overhang to lift the brownies out
2. Parchment paper (extra, in case you need to trim or double layer)
3. Microwave safe bowl or small saucepan to melt the butter
4. Medium mixing bowl for combining sugars eggs and vanilla
5. Whisk for smoothing the batter and beating eggs
6. Rubber or silicone spatula for folding and scraping the bowl clean
7. Fine mesh sieve or sifter to sift the cocoa powder and avoid lumps
8. Measuring cups and spoons (1/3 cup, 1/2 cup, teaspoons)
9. Wire cooling rack and a toothpick for doneness checks, plus oven mitts for safety

FAQ

Q: How long do I bake these and how will I know when they're done?

A: Bake in a greased 8×8 inch pan at 350°F (175°C) about 20 to 25 minutes. Insert a toothpick in the center — you want a few moist crumbs not wet batter. Pull them out a little early for fudgy brownies, bake a few minutes longer for a more cakey crumb.

Q: Can I use Dutch processed cocoa instead of natural unsweetened cocoa?

A: Yes, you can. Flavor and color will be a little different, Dutch is smoother and darker. This recipe has no chemical leavening so you wont need to tweak anything, just expect a slightly different taste.

Q: Want fudgier or cakier brownies, what should I do?

A: For fudgier: dont overmix, pull them out a few minutes early, or add an extra egg yolk or a tablespoon more melted butter. For cakier: add about 1/4 teaspoon baking powder or a tablespoon more flour and bake a little longer.

Q: Can I swap the butter for oil or a dairy free option?

A: Yes, use neutral oil 1:1 and they'll be moist but less buttery tasting. For dairy free use a vegan butter or oil. Applesauce will change texture and make them less rich, so I dont recommend it if you want classic brownies.

Q: Any tips for measuring flour and cocoa so they dont turn out dry?

A: Spoon the flour into the measuring cup and level it off, dont scoop with the cup. Spoon and level the cocoa too. Weighing is best if you can, it removes guesswork.

Q: How do I store or freeze them?

A: Store in an airtight container at room temp up to 3 days, in the fridge up to 1 week. Freeze wrapped tight in plastic and then foil for up to 3 months, thaw at room temp before serving.

Cocoa Powder Brownies Recipe Substitutions and Variations

Unsalted butter → use melted coconut oil or a neutral oil like canola (1:1 by volume). Refined coconut oil keeps the coconut taste low, salted butter works too but skip any added salt.
Granulated sugar → swap with coconut sugar 1:1 for a similar texture, or use 3/4 cup honey or maple syrup but cut other liquids by about 2 tablespoons and bake a few minutes less since it’s wetter.
Eggs → make a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 mins) or use 1/4 cup unsweetened applesauce per egg for fudgier brownies.
All-purpose flour → use a cup-for-cup gluten free baking blend with xanthan gum, or try almond flour but use slightly less and expect a denser, nuttier brownie so add an extra egg or binder.

Pro Tips

1. Let the melted butter cool until just warm, not scalding, otherwise it can start to cook the eggs when you add them and youll end up with weird texture.

2. Sift the cocoa and fold in the dry stuff gently, a few streaks of flour are okay, overmixing makes them cakier and thats the last thing you want for fudgy brownies.

3. If you want more chocolate punch, stir in a pinch of instant espresso powder or a tablespoon of strong brewed coffee, it amplifies the cocoa without tasting like coffee.

4. For clean slices let the brownies cool completely then chill 20 to 30 minutes, use a knife warmed under hot water and wiped dry between cuts for pretty edges.

Cocoa Powder Brownies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally perfected Cocoa Powder Brownies using only pantry staples and one unexpected trick that has everyone insisting I share the recipe.

Servings

servings

Calories

231.7

kcal

Equipment: 1. 8×8 inch (20×20 cm) baking pan lined with parchment paper, leaving an overhang to lift the brownies out
2. Parchment paper (extra, in case you need to trim or double layer)
3. Microwave safe bowl or small saucepan to melt the butter
4. Medium mixing bowl for combining sugars eggs and vanilla
5. Whisk for smoothing the batter and beating eggs
6. Rubber or silicone spatula for folding and scraping the bowl clean
7. Fine mesh sieve or sifter to sift the cocoa powder and avoid lumps
8. Measuring cups and spoons (1/3 cup, 1/2 cup, teaspoons)
9. Wire cooling rack and a toothpick for doneness checks, plus oven mitts for safety

Ingredients

1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (35 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1/4 teaspoon fine salt

Directions

Preheat oven to 350°F (175°C) and line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang to lift the brownies out later.
Melt 1/2 cup (115 g) unsalted butter in a microwave or small saucepan, then pour into a medium bowl and let cool just a bit so it isnt scalding.
Add 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar to the warm butter and whisk until combined and glossy.
Whisk in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until smooth; dont overbeat, you just want it combined.
Sift 1/3 cup (35 g) unsweetened cocoa powder into the bowl to avoid lumps, then add 1/2 cup (65 g) all-purpose flour and 1/4 teaspoon fine salt.
Fold the dry ingredients into the wet with a spatula until mostly combined; a few streaks of flour are fine, overmixing will make them cakier instead of fudgy.
Scrape the batter into the prepared pan, smooth the top, then gently tap the pan on the counter to release any big air bubbles.
Bake on the middle rack for 20 to 25 minutes. Insert a toothpick in the center — it should come out with moist crumbs but not wet batter for that chewy fudgy texture.
Let the brownies cool in the pan on a wire rack for at least 15 minutes, then use the parchment overhang to lift them out. For cleaner slices chill in the fridge 20 to 30 minutes before cutting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.