Cocoa Powder Brownies

Shiny, crackly topped brownie made from a brownie recipe with cocoa powder.

You can make this brownie recipe with cocoa powder only--no chocolate needed! My trusted technique guarantees that classic, rich chocolate flavor and fudgy texture. Just minutes to prep!

Recipe includes a how-to video!

Course bars, brownies, Dessert

Cuisine American

Prep Time 15

Cook Time 23

Total Time 38

Servings servings

Calories 168kcal

Author Sam Merritt

Equipment

Ingredients

1 ¼ cups (250 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsalted butter cut into 8 pieces
½ cup (50 g) natural cocoa powder
¼ teaspoon espresso powder optional
½ cups (63 g) all-purpose flour
¼ rounded teaspoon table salt (or fine sea salt)
½ cup (85 g) mini chocolate chips optional

Instructions

Preheat oven to 350F (175C) and line a 9x9 square baking pan with parchment paper (or lightly grease with butter). Set aside.
Whisk the sugar and eggs. In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until very well-combined. For shiny, crackly-topped brownies, whisk vigorously, until lightened in color (about 30-45 seconds of vigorous whisking) Set aside.
1 ¼ cups (250 g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
Melt the butter and bloom the cocoa. In a separate bowl, melt the butter. Immediately whisk in the cocoa to combine (this helps “bloom” the cocoa and gives you a darker chocolate flavor). If using espresso powder, add this here as well.
½ cup unsalted butter, ½ cup (50 g) natural cocoa powder, ¼ teaspoon espresso powder
Combine the sugar and chocolate mixtures. Pour the melted butter mixture into the sugar/eggs mixture and stir until well-combined.
Add the dry ingredients. Add the flour and salt and stir until combined, then stir in the mini chocolate chips (if using).
½ cups (63 g) all-purpose flour, ¼ rounded teaspoon table salt, ½ cup (85 g) mini chocolate chips
Spread and bake. Spread the batter evenly into your prepared baking pan, then transfer to the center rack of 350F (175C) preheated oven and bake for 23 minutes, until toothpick inserted in the center comes out clean or with moist, fudgy crumbs.
Cool & cut. Allow brownies to cool before slicing and enjoying.

Video

Notes

For a more intense, darker chocolate flavor, add a pinch of espresso powder or instant coffee with the cocoa powder and butter.

Storing

Cover tightly and store at room temperature for up to 4 days.

Nutrition