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Brownies with Cocoa Powder

Brownies with Cocoa Powder

These brownies with cocoa powder prove that a genuinely fudgy, chocolatey dessert needs nothing beyond a tub of cocoa already sitting in the pantry. This brownie recipe with cocoa powder skips melted chocolate bars entirely and still delivers a shiny, crackly top worth showing off. Whether baked on a stressful Tuesday night or planned ahead for a gathering, this recipe for chocolate brownies with cocoa earns a permanent spot in the regular rotation.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 2 hours 38 minutes
Servings: 12 servings
Course: Brownies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (43g) unsweetened cocoa powder
  • 1 teaspoon espresso powder (optional (don't use if you don't like coffee))
  • 3/4 cup (170g) unsalted butter
  • 2 Tablespoons (28ml) oil (canola vegetable, or coconut will work)
  • 1 and 1/3 cups (265g) granulated sugar (divided )
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract (optional but recommended )
  • 3/4 cup (128 grams) chocolate chips

Equipment

  • 9x9 baking pan
  • Parchment paper
  • Whisk

Method
 

  1. Preheat oven to 350 degrees (F) (175 degreed C). Line an 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
  2. In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed.
  3. In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
  4. In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds.
  5. Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
  6. Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies.
  7. Scrape the batter into the prepared pan and smooth the top.
  8. Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked.
  9. Place pan on a cooling rack and cool completely before slicing.

Recipe Notes

Cocoa powder: I use any brand of unsweetened cocoa on hand.
Butter and sugar: I melt these together, never cream them cold.
Doneness: I pull the pan while the center still wiggles slightly.
Cooling: I let the pan cool a full two hours before slicing.
Storage: I cut these into squares before storing in the fridge.