Cocoa Powder Brownies Recipe

I love whipping up these Chewy Brownies because they prove that pantry staples can be extraordinary. I blend melted unsalted butter, granulated sugar, eggs, and vanilla extract with cocoa powder and a pinch of salt to create an irresistible dessert that balances simplicity and indulgence. Every freshly baked batch brings delightful satisfaction.

I recently tried out this recipe for cocoa powder brownies that really impressed me. I was looking for something simple yet delicious and decided to mix up 1/2 cup unsalted butter (melted), 1 cup granulated sugar, and 2 beaten large eggs with a teaspoon of vanilla extract.

Then I added 1/2 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, a pinch of salt and 1/4 teaspoon baking powder. I absolutely loved how these pantry staple ingredients came together in just 35 minutes, making a dessert thats moist, chewy and totally satisfying.

I think its the best few ingredient treat ever and really makes you appreciate the beauty of homemade brownies. The way it rivals even some of the more complicated brownie mix recipes shows that sometimes simple is best when it comes to baking sweets.

Enjoy this fun and easy baking adventure!

Why I Like this Recipe

I really love this recipe for a bunch of reasons:

1. I love how quick and easy it is—since I usually have nothing fancy in my pantry, it’s awesome that I can make something so tasty with just a few staples.
2. I appreciate that the brownies come out super moist and chewy; they remind me of a much better homemade version of the boxed mix I grew up with.
3. I like that it’s a simple recipe that doesn’t require a ton of ingredients or complicated steps, so I can whip it up when I feel lazy or when unexpected guests drop by.
4. I enjoy how forgiving the recipe is; even if I mess up a little here or there, they always taste good and satisfy my sweet cravings.

Pantry staples are all you need in this easy baking recipe from scratch! It lets you make a simple dessert in just 35 minutes. The brownies come out tasting like your favorite boxed mix even tho they are made completely homemade. They are super moist and chewy and, honestly, nothing beats the satisfaction of a fresh, homemade treat when you’re in the mood for something quick and delicious.

Ingredients

• Unsalted butter adds rich flavor and fat content, giving the brownies a moist texture.
• Granulated sugar gives sweetness and essential carbs, even though it might be too sweet for some.
• Eggs contribute protein and moisture, helpin togethter the mix and improve its binding quality.
• Vanilla extract boosts flavor and rounds out the sweetness with a subtle aroma.
• Unsweetened cocoa powder offers a deep chocolate taste, coupled with antioxidants and slight bitterness.
• All-purpose flour adds structure and carbs without overpowering the overall flavor.
• Salt heightens all the flavors, balancing the mix to avoid a flat taste.
• Baking powder creates tiny bubbles, lighten the texture for a fudgy yet airy brownie.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

How to Make this

1. Preheat your oven to 350°F and grease an 8×8-inch baking pan, or line it with parchment paper if you prefer.

2. In a large bowl, mix together the 1/2 cup of melted unsalted butter and 1 cup of granulated sugar until it’s smooth.

3. Stir in the 2 beaten eggs and 1 teaspoon of vanilla extract until everything’s well combined.

4. In a separate bowl, sift together the 1/2 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder.

5. Slowly add the dry ingredients into the wet mixture, stirring gently until the batter is just combined. Don’t overmix or your brownies might turn out too tough.

6. Pour the batter into your prepped pan and spread it evenly using a spatula.

7. Place the pan in the oven and bake for about 20-25 minutes. The brownies should be set in the middle and start pulling away slightly from the edges.

8. Once baked, take the pan out and let it cool for at least 10 minutes before slicing.

9. Cut into squares and enjoy your moist and chewy cocoa powder brownies!

10. If you like, dust some powdered sugar on top for an extra touch of sweetness.

Equipment Needed

1. Oven
2. 8×8-inch baking pan (or parchment paper to line it)
3. Large mixing bowl for your wet ingredients
4. Smaller bowl for sifting and mixing the dry ingredients
5. Measuring cups and spoons for accurate measurements
6. A sifter or fine mesh strainer to combine the cocoa powder, flour, salt and baking powder
7. A spatula for stirring the batter and spreading it evenly in the pan
8. A sharp knife to cut the brownies into squares after they’ve cooled

These are the main tools you’ll need to make the recipe; it’s pretty straightforward once you’ve got your gear ready.

FAQ

Cocoa Powder Brownies Recipe Substitutions and Variations

• If you cant find unsalted butter, you can use an equal amount of coconut oil or unsalted margarine. It might change the flavor a bit but works fine in brownies
• Instead of granulated sugar, you could swap in brown sugar. It gives a richer taste and a moister texture
• Don’t have eggs? Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg and let it sit for a few minutes to thicken
• If youre short on vanilla extract, a splash of almond extract can do the trick. It gives a slightly different flavor, but its still awesome
• For all-purpose flour, you might try a gluten free blend that matches the quantity, or even whole wheat pastry flour for a nuttier twist

Pro Tips

1. When you’re mixing the wet and dry ingredients, only stir until it just comes together. Overmixing can make the brownies turn out all tough and not as fudgy as you want ’em to be.

2. Keep a close eye on your brownies in the oven. Even though the recipe says 20-25 minutes, your oven might bake them faster so check them a minute or two before the end so they dont get overcooked.

3. Let the brownies cool down in the pan for a good 10 minutes, even if youre super eager. This helps them set up right and makes slicing so much easier.

4. Feel free to toss in extras like a handful of nuts or chocolate chips once your batter is mixed. It adds a nice crunch and extra flavor without messing up the texture too much.