Brownies with Cocoa Powder (Intensely Chocolatey Brownies)

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Do you need intensely chocolatey brownies with that crackly top layer?
Then you need to make them with cocoa powder. If you don't believe me, you must believe Chef Mark Bittman, he of How to Bake Everything fame.

Two thick, fudgy brownies with cocoa powder are topped with flaky sea salt on a white plate, set against a soft pink background. — Just like chocolate chip cookies, a sprinkle of sea salt flakes over the top of a brownie improves flavor. See what kind of salt for cookie dough for more information about finishing desserts with salts 😋.

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Before You Start
Ingredients
Instructions
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Homemade Brownie Recipe FAQs
Recipe
Comments

Before You Start

Mix this recipe by hand, no electric mixer needed.
Don't skip the step of lining your pan with parchment paper, it's easier to slice and it reduces stick and cleanup.
Warm brownies fresh from the oven are hard to resist but resist if you want clean slices. The cooler the brownies are, the neater your slices will be.

Ingredients

Butter, melted
Granulated sugar
Brown sugar
Unsweetened cocoa powder
Large eggs, room temperature
Vanilla extract
All-purpose flour
Fine sea salt

See recipe card for amounts

Instructions

Chocolate batter for brownies with cocoa powder is being poured into a glass bowl containing a light, frothy mixture on a white surface.

A glass bowl of chocolate batter for brownies with cocoa powder being whisked with a metal whisk on a white surface.

A mixing bowl with flour on top of rich brownies with cocoa powder batter and a wooden spoon partially buried in the flour.

Make the Chocolate Base

Melt the butter and stir in the sugars and cocoa powder. The mixture will be thick, glossy and smell intensely chocolatey. Stir in the flour and salt just until no dry streaks remain. Don’t over mix or your brownies will be tough.

Add the Eggs

Whisk the eggs and vanilla separately, then slowly stir them into the warm chocolate mixture. Mixing gradually helps prevent the eggs from scrambling.

Bake

Spread the batter into a prepared 9x13-inch pan and bake until a toothpick comes out with a few moist crumbs attached.

Brownie batter made with cocoa powder is poured from a bowl onto a parchment-lined baking pan, ready for baking brownies.

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Homemade Brownie Recipe FAQs

How do I make brownies fudgier?

Use less flour and don't overbake.

Why did my brownies come out cakey?

Most likely you didn't measure the flour correctly.

Can I freeze brownies?

Yes, brownies freeze like a champ. See Can I freeze Brownies for more information.

Can I add chocolate chips to cocoa powder brownies?

Dear one, you can add chocolate chips to whatever you'd like but especially this brownie recipe! Start with a cup. Add more if the spirit moves you.

How do I know when brownies are done?

Insert a toothpick in the center. It should come out with a few moist crumbs but no wet batter.

Can I use Dutch-process cocoa powder?

Yes. Since this recipe doesn't rely on baking soda for leavening, Dutch-process cocoa powder can be substituted for natural cocoa powder. The brownies will have a darker color and a slightly smoother chocolate flavor.

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Recipe

Yield: 24

Brownies with Cocoa Powder

If you've got cocoa powder in the pantry, you're halfway to a pan of intensely chocolatey brownies, This easy recipe turns out fudgy brownies with a crackly top and deep chocolate flavor.

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 15 minutes

Total Time: 1 hour

Ingredients

1 cup unsalted butter (227 g)
1¾ cups granulated sugar (350 g)
¾ cup packed brown sugar (165 g)
1 cup unsweetened cocoa powder (85 g)
4 large eggs, room temperature
1 tablespoon vanilla extract (15 ml)
1 cup all-purpose flour (125 g)
½ teaspoon salt (2.5 g)

Instructions

Preheat oven – Preheat to 350°F (175°C). Grease and line a 9x13 pan with parchment paper. Leave an overhang for easy lifting.
Melt and mix sugars – In a large saucepan, melt the butter. Remove from heat and stir in granulated and brown sugars until mostly dissolved. Let cool until warm.
Add cocoa – Stir in cocoa powder until mixture is glossy and smooth.
Whip eggs and vanilla – In a separate bowl, beat the eggs and vanilla for 1 to 2 minutes until foamy. This helps create the signature shiny top.
Combine – Slowly whisk the warm chocolate mixture into the eggs, stirring constantly to avoid scrambling the eggs.
Fold in dry ingredients – Add flour and salt. Gently fold until just combined. Do not overmix.
Bake – Pour the batter into the prepared pan. Smooth the top and bake for 25 to 28 minutes. The top should be shiny and a toothpick inserted in the center should come out with moist crumbs.
Cool and slice – Let cool in the pan for 15 minutes before lifting out and slicing.

Notes

Don't overbake these brownies. They will continue to set as they cool. For fudgy brownies, remove the pan from the oven when a toothpick inserted near the center comes out with a few moist crumbs attached.

For clean slices, allow the brownies to cool completely before cutting.

This recipe was tested using natural unsweetened cocoa powder. Do not substitute hot cocoa mix.

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