Chocolate Brownies with Cocoa Powder
These thick, chewy, fudgy chocolate brownies are made entirely with cocoa powder for an intense chocolate flavor, shiny crackly tops, and irresistibly soft centers. Best of all, everything mixes together in one bowl using simple pantry staples.
Equipment
- 8x8 baking pan or 9x9 baking pan
Ingredients
- ¾ cup unsalted butter (170g)
- 1 cup unsweetened cocoa powder (85g)
- 1 tsp espresso powder optional
- 1 cup granulated sugar (200g)
- ½ cup dark brown sugar (110g) or light brown sugar
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- ¾ cup all-purpose flour (95g)or gluten-free flour
- ½ tsp salt optional, you can always sprinkle sea salt as a topping instead
- ¾ cup semi-sweet chocolate (130g)
- sea salt for topping
Instructions
- Preheat oven to 325°F. Line an 8x8-inch metal baking pan with parchment paper.
- Melt the butter.
- Whisk cocoa powder and espresso powder into the warm butter until smooth.
- Whisk in both sugars for about one minute.
- Add eggs, egg yolk, and vanilla. Whisk until smooth.
- Fold in flour and salt just until combined.
- Fold in chocolate chips.
- Spread batter evenly into prepared pan.
- Top with additional chocolate chips and flaky sea salt if desired.
- Bake for 32–35 minutes until a toothpick comes out with moist crumbs.Cool completely before slicing into 9 squares.
Notes
Recipe Notes
- Blooming cocoa powder creates deeper chocolate flavor.
- Use a metal pan instead of glass for the best texture.
- Don't overbake—brownies continue cooking as they cool.
- Refrigerating before slicing creates beautiful clean edges.
- Store airtight for up to four days.
Nutrition Facts (Per Brownie)
Recipe Yield: 9 brownies| Nutrient | Amount Per Brownie |
|---|---|
| Calories | 423 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Cholesterol | 82 mg |
| Sodium | 110 mg |
| Total Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Total Sugars | 34 g |
| Protein | 6 g |