Quick and easy, this fudgy cocoa powder brownies recipe makes rich, chocolatey homemade brownies that taste even better than your favorite boxed brownie mix! They’re made with pantry staples and ready in 45 minutes, with shiny, crackly tops and gooey chocolate chips in every bite.
I started baking these cocoa powder brownies years ago. I created the recipe to mimic a boxed brownie mix, with the goal being a homemade version that was just as quick and easy.
There’s a time and a place for brownie mix, and I know I’ve definitely reached for a box from time to time. With most mixes, you’d typically add oil, water, and eggs. This recipe is nearly identical. Instead of water, I use milk for richness.
Another small tweak is using leavening in these fudgy cocoa brownies. Most homemade brownie recipes don’t include leavening ingredients like baking soda, but I intentionally added it to this recipe. Baking soda gives these brownies lift, though they’re definitely not cakey. They’re moist, chocolatey, and just fudgy enough with perfect crinkled tops.
These cocoa powder brownies are the base recipe for my Oreo brownies. You can also use this brownie recipe in desserts that would normally use boxed mix as a shortcut, including homemade brookies, Slutty Brownies, a brownie bottom in cakes, and more!
What Makes These Cocoa Powder Brownies Different?
- This recipe is quicker and easier to prepare with less dishes.
- These have crackly, glossy tops, and they’re a little less rich than my classic fudgy brownies.
- There’s no melted chocolate in this batter. They’re made with cocoa powder for a less dense, not-so-heavy texture.
- These chewy but still fudgy brownies are my version of our favorite boxed brownie mix.
- Oil instead of butter, which keeps these homemade brownies extra moist.
Ingredient Notes
Here are the key ingredients you’ll need for these homemade brownies, why you need them, and possible substitutes. Scroll to the recipe card to see the exact measurements and full ingredient list.
- Oil – Vegetable oil helps keep the brownies moist. I don’t recommend substituting melted butter.
- Milk – Thins the batter without diluting the flavor. For even more richness, you could swap regular milk with buttermilk (or a buttermilk substitute), as you’ll find in my red velvet brownies.
- All-purpose Flour – Measure the flour correctly using a kitchen scale or the spoon and level method. Overmeasuring leads to dry, crumbly brownies.
- Cocoa Powder – It’s important to use natural, unsweetened cocoa powder for these cocoa powder brownies due to the baking soda in the recipe. See notes below.
- Baking Soda – A touch of baking soda provides just enough air pockets in these brownies to mimic my favorite Ghirardelli Double Chocolate boxed brownie mix, which also contains baking soda.
- Semi-sweet Chocolate Chips – You could also use dark chocolate chips, white chocolate, or milk chocolate. Chocolate chips are easy enough to swap with your favorite add-ins, like chopped Oreo cookies, M&Ms, peanut butter chips, pecans or walnuts, or crushed candy canes for holiday baking.
- Flaky Salt – Optional but I LOVE the salty-sweet finish from a sprinkle of flaked sea salt on my brownies.
What Cocoa Powder Is Best for Cocoa Brownies?
Natural cocoa powder is essential for these fudgy cocoa brownies. Do not use dutch-processed cocoa powder (learn more about the differences between the two here). The reason for this is the baking soda in the recipe:
- Baking soda reacts with the acidity in natural cocoa powder. This reaction neutralizes the acidity and leads to soft, risen, chocolatey brownies.
- Dutch-processed cocoa is treated to remove acidity. Therefore, the baking soda won’t activate, and you’ll end up with a flat dessert and a metallic aftertaste.
How to Make Cocoa Powder Brownies From Scratch
These may be the easiest (almost) one-bowl brownies out there. They come together in just a few quick steps, no mixer required.
- Combine the wet ingredients. Beat the granulated sugar with the oil, milk, and vanilla extract. Add the egg. Take care not to overbeat the eggs; beat just until combined.
- Add the dry ingredients. Next, combine the dry ingredients in a separate bowl. Add to the batter and mix until just combined. Fold in the chocolate chips last.
- Bake. Now, transfer the batter to the greased baking sheet lined with parchment paper. Add some extra chocolate chips on top. Bake these cocoa brownies at 350ºF for 25-30 minutes (see below to check when they’re done) then cool before cutting.
The Easiest Way to Tell When Brownies Are Done
Brownies, unlike cake, should be pulled when they are slightly underdone, as they will finish off baking as they cool. You often hear, insert until the toothpick comes out clean. But that’s not the case with brownies.
- How to tell when they’re done: You are looking for a toothpick that is still slightly damp, with some crumbs sticking. It should not be gooey or wet.
- How long do cocoa powder brownies bake? For me, I pull my brownies around 25-27 minutes, I like them to be really fudgy once they cool. If you prefer a drier, less fudgy brownie, maybe you would go for 30 minutes. In my opinion, at 35 minutes, these brownies are overdone and would be much drier.
- Material matters. It’s important to note I use a metal baking dish, not glass. Glass baking dishes do not conduct heat as quickly as metal pans, and therefore it extends the baking time.
Baking In Different Pan Sizes
I recommend an 8-inch square pan for the optimal thickness. However, you can adapt this cocoa brownies recipe to another pan in a pinch.
- 9-inch square pan: The brownies will be thinner, so you’ll need to reduce the baking time by a few minutes.
- 9×13-inch: Double the recipe and also reduce the baking time slightly. See my tips above for testing your brownies for doneness.
Tips for the Best Cocoa Powder Brownies
After making countless brownies over the years, I’ve picked up the follwing tips for making the best cocoa powder brownies, which may be different from what you would do for regular brownies.
- Don’t overbeat the batter once the egg has been added. Typically a well-beaten egg will help to create the meringue or flakey layer you traditionally find on the top of brownies. However, since this has baking soda, overbeating the eggs will cause the brownies to puff up too much in the centers and then sink as they cool. You’ll still get a thin crisp layer on top that cracks when you cut it.
- How to easily cut brownies. For clean-cut brownies, wash and dry the knife after each cut.
- Can I use butter instead of oil? While butter is an acceptable substitute for oil in brownies, I found that with the melted butter, these brownies came our drier than the oil version.
- Don’t overbake. A toothpick inserted in the middle should still come out damp, though not gooey or wet.
- Add sea salt. I love a touch of flaky sea salt on top to finish these off. It helps cut the sweetness and salty sweet is my favorite combo.
Serving Cocoa Brownies
I don’t believe there’s a wrong way to enjoy a brownie… but I will say, that since these aren’t quite as dense and rich as fudgy brownies, they are perfect for making an ice cream sundae! Add a scoop of vanilla ice cream, drizzle with chocolate syrup or salted caramel sauce, and top with a maraschino cherry. Or just enjoy this easy chocolate dessert with a glass of milk (bonus points if your brownie is warm!)
How to Store & Freeze
- Store them airtight. These homemade brownies will last for up to 3 days when stored on the counter in an airtight container. If you want them for a few extra days, store them in the fridge where they’ll last for up to 5 days.
- To freeze the brownies, I recommend wrapping each one individually in plastic wrap. You can thaw in the fridge, on the counter, or pop them in the microwave for 15-30 seconds for warm brownies.
More Brownie Recipes To Love
Cocoa Powder Brownies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This cocoa powder brownies recipe makes fudgy homemade brownies with shiny, crackly tops that taste even better than a boxed brownie mix! Quick and easy to make with pantry staples, and ready in 35 minutes.
Ingredients
- 1 ¼ cups (238g) granulated sugar
- 1/3 cup (78ml) vegetable oil
- ¼ cup (59ml) milk
- 2 teaspoons (10ml) pure vanilla extract
- 1 large egg
- 1 cup (140g) all-purpose flour
- ½ cup (40g) natural unsweetened cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168g) semi-sweet chocolate chips, plus additional for garnish
- Flaky sea salt garnish (optional)
Instructions
- Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.
- In a medium-sized mixing bowl, combine the granulated sugar with the oil, milk, and vanilla extract and beat together until well combined.
- Next, add the egg and beat just until combined, about 30 seconds or so.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.
- Spread the batter evenly in the prepared pan and sprinkle another handful of chocolate chips over top. Bake at 350°F for 25-30 minutes. A toothpick inserted into the center will be damp but not gooey or wet. Remove from the oven and allow to cool before cutting.
Notes
- Baking times: several people have reported longer baking time. Refer back to the blog post section with the toothpick test to determine about how long the brownies should cook for. Use a metal baking pan and ensure the oven is properly preheated. To bake in a 9-inch pan, reduce the baking time by a few minutes.
- Storing: Brownies are best for 3 days when stored on the counter in an airtight container, or up to 5 days in the refrigerator.
- Freezing: I recommend wrapping each one individually in plastic wrap. You can thaw in the fridge, on the counter, or pop frozen brownies in the microwave for 15-30 seconds to warm.
Nutrition
- Serving Size: 1
- Calories: 259
- Sugar: 29.2 g
- Sodium: 35.5 mg
- Fat: 11 g
- Carbohydrates: 40.2 g
- Fiber: 2.6 g
- Protein: 3.5 g
- Cholesterol: 15.6 mg
Best brownie recipe on the planet! I loved making these and they turned out so delicious
Yeees! That’s amazing Andrea! Thank you!
First time making brownies from scratch and this recipe was so great! The brownies turned out absolutely perfect and so chewy! Will definitely be making this more!
I love that Amanda, thank you so much!
This batter was so hard to mix, I hope the brownies turn out!
It’s thick for sure but I never have an issue mixing by hand. But I wish you would have tasted the brownies before leaving your rating, because a thick batter isn’t a reason a recipe would or would not turn out.
I was happy with these. Real ingredients, pretty easy. I omitted the chocolate chips, took sugar down to 1 cup. Added walnuts on top for half of them. I will make these again.
Hi Lois, thanks for sharing. I am so curious to see what these looked like with half the sugar. I generally don’t recommend making those kind of drastic changes but if it worked for you and your tastes that’s wonderful!
Made these over the weekend and doubled the recipe easily. I would make again, especially because we don’t always have enough chocolate chips or baking chocolate on hand to melt for brownies but I always have plenty of cocoa powder! I would personally cut back on the salt if I made again and maybe reduce the oil just a bit.
Hi there, thank you for sharing! I am glad you enjoyed them.
These turned out so much better than I expected! They were fudgy, moist, and they even had a crinkle top just like the box mix brownies! They also stayed fresh in an airtight container for about 4 days, I will definitely be making them again!
Amazing to hear this, thank you! I just made two batches this weekend!
Wow!! This is the best brownie recipe. They are perfect, will be making again!
Hi Chanel, I love that! Thank you for sharing!
These taste just like the Ghirardelli (sp) brownies I used to make before I started making from scratch!! These will taste great warm with a scoop of vanilla ice cream. Thank you so much. Today’s batch is for someone else, but next time…😊😊😊 i think it is really cool you knew the specifics about how to make them. My sister is like that. I am not; I follow the recipe the first time then make changes. Anyway, thank you!
The first classic brownie recipe (no zucchini etc) which turned out for me. It tastes divine.
Oh I love to hear that. It sounds like you’ve done quite a bit of brownie research!
Baked for 35 minutes then another 3 w the oven off
Were you using a glass pan?
I ‘m going to try them with mint chips!
That would be so good!
everything about this recipe was easy and delicious! these were hands down the best brownies i’ve ever made.
That’s wonderful to hear, thank you Zoe!
I have been looking for a recipe to replace boxed brownies in my home – after many that were average, I came across this one and by far the best one yet! This is now the staple recipe for brownies in my home!
This is the goal!! Thank you so much Nikki!
If I’m using a glass pan what is the baking time and temperature?
You’ll likely need to add a couple minutes to the bake time. You can refer to the chart and photos shown in the blog post for how you prefer the brownies to be cooked and when they’re done based on your preference.
These are the best brownies I have made by far
I love that so much Steve! thank you!
Turned out yummy. I made two batches and added pecans to the second batch.
Sounds delicious!! Thank you so much!
Absolutely love this recipe instead of using chocolate chips I crushed up Hershey kisses and my kids went crazy!
Oh I love that idea! Thank you Jennifer!
Just love them❤️
Thank you Monica!
This is my “go to” recipe for brownies. So yummy! I sub the oil for butter.
I love that Erin, thank you!!
I’ve tried many brownie recipes and this is the easiest ever! I like that there’s no need to melt chocolate in order to make this. The recipe comes together so easily! I usually double for a 9 by 13 pan, use only 1/3rd of the sugar.
The batter is quite dry so I add about 1-2 tbsp milk. I take care not to overbake and it comes out divine!
Thanks for this recipe!!
YES Kinny! It is so easy! I love it!