Hamdi Saidani These fudgy cocoa brownies are made with butter, cocoa powder, sugar, eggs, and flour for a rich chocolate dessert that’s simple yet irresistible. The recipe creates dense, chewy brownies with deep cocoa flavor and a crackly top — no melted chocolate needed. Perfect for bake sales, potlucks, or weeknight desserts, this batch serves 12–16 squares and is ready in under an hour.
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🍫 Cocoa Brownies Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
🎂 How To Make Cocoa Brownies
- Preheat oven: Heat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Mix wet ingredients: In a large bowl, combine melted butter, sugar, eggs, and vanilla. Beat until smooth and glossy.
- Add dry ingredients: Sift together cocoa powder, flour, salt, and baking powder. Stir into wet mixture until just combined.
- Spread batter: Pour batter evenly into the prepared pan.
- Bake: Bake 20–25 minutes, until a toothpick inserted in the center comes out with moist crumbs (do not overbake).
- Cool and slice: Let brownies cool completely before cutting into squares.
💭 Recipe Tips
- Don’t overmix: Stir only until ingredients are combined for a tender, chewy brownie.
- Underbake slightly: Removing brownies when slightly gooey in the center keeps them fudgy.
- Add mix-ins: Stir in chocolate chips, walnuts, or peanut butter swirls for variety.
- Dust with sugar: Sprinkle powdered sugar on top for a pretty finish.
- Double the recipe: Bake in a 9×13-inch pan for a larger crowd.
What To Serve Cocoa Brownies With?
Cocoa brownies are delicious on their own but even better served warm with vanilla ice cream, whipped cream, or fresh berries. For a decadent dessert, drizzle with chocolate sauce or caramel, or sandwich them with ice cream for brownie sundaes.
🎚 How To Store Leftovers Cocoa Brownies?
- Room Temperature: Store leftovers cocoa brownies in an airtight container for up to 3 days.
- Refrigerate: Keep leftovers cocoa brownies up to 1 week in the fridge.
- Freeze: Wrap individual brownies tightly in plastic wrap and foil. Freeze for up to 2 months and thaw at room temperature.
FAQs
Can I use Dutch-process cocoa powder?
Yes! Dutch cocoa gives a smoother, darker flavor, while natural cocoa gives a sharper chocolate taste.
Why are my brownies cakey instead of fudgy?
Too much flour or overbaking makes brownies cakey. For fudgy brownies, measure flour carefully and bake until just set.
Can I make these brownies gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.
How do I know when brownies are done?
Insert a toothpick in the center — it should come out with moist crumbs, not dry.
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📊 Cocoa Brownies Nutrition Facts
Serving Size: 1 brownie (1/16 of pan)
- Calories: 150 kcal
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 35mg
- Sodium: 80mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
Cocoa Brownies
Description
Cocoa Brownies are fudgy, chewy, and rich in chocolate flavor — made with cocoa powder, butter, sugar, eggs, and flour. Simple, quick, and always satisfying.
Ingredients
Instructions
- Preheat oven to 350°F. Line 8×8-inch pan with parchment.
- Mix butter, sugar, eggs, and vanilla.
- Stir in cocoa, flour, salt, and baking powder until just combined.
- Spread batter in pan.
- Bake 20–25 minutes until set but slightly gooey.
- Cool completely, slice, and serve.
Notes
- Don’t overmix: Stir only until ingredients are combined for a tender, chewy brownie.
Underbake slightly: Removing brownies when slightly gooey in the center keeps them fudgy.
Add mix-ins: Stir in chocolate chips, walnuts, or peanut butter swirls for variety.
Dust with sugar: Sprinkle powdered sugar on top for a pretty finish.
Double the recipe: Bake in a 9×13-inch pan for a larger crowd.
