Description
These Cocoa Powder Brownies are rich, fudgy, and packed with deep chocolate flavor. They are easy to make with simple pantry ingredients and require just 35 minutes from start to finish. The brownies combine melted butter, cocoa powder, and chocolate chips for gooey decadence, with the option of walnuts or pecans for added crunch. Perfect for a quick dessert or satisfying snack that serves 9 people.
Ingredients
Scale
Dry Ingredients
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chocolate chips or chunks
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper for easy removal of the brownies.
- Mix dry ingredients: In a medium bowl, sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Set aside.
- Combine wet ingredients: In a large bowl, whisk the melted unsalted butter and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the brownies tender.
- Add chocolate chips and nuts: Fold in the chocolate chips (or chunks) and chopped nuts evenly throughout the batter.
- Bake the brownies: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and serve: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, cut into 9 squares and serve.
Notes
- For extra fudgy brownies, slightly underbake by removing them from the oven a minute or two earlier.
- You can substitute nuts for more chocolate chips if you prefer nut-free brownies.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use high-quality cocoa powder for the best chocolate flavor.
- Letting the brownies cool completely helps them set properly for clean slicing.
