Description
These Cocoa Powder Brownies are rich, fudgy, and easy to make, perfect for satisfying your chocolate cravings. With a simple combination of basic pantry ingredients and a melt-in-your-mouth texture, these brownies strike the ideal balance between sweet and intense cocoa flavor. Adding chocolate chips and nuts gives delightful bursts of texture and flavor in every bite.
Ingredients
Scale
Brownie Batter
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Add-ins
- 1/2 cup chocolate chips or chunks
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine melted unsalted butter and granulated sugar. Stir until well blended. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract to enhance the flavor.
- Add Cocoa Powder: Sift in the unsweetened cocoa powder to the wet mixture and stir until fully incorporated, ensuring a smooth chocolate base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agent and salt.
- Fold Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the brownies tender.
- Add Chocolate Chips and Nuts: Fold in chocolate chips or chunks and chopped nuts evenly throughout the batter for texture and additional chocolate flavor.
- Bake: 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 near the center comes out with a few moist crumbs (do not overbake to maintain fudginess).
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into 9 to 12 squares. Serve and enjoy!
Notes
- Use room temperature eggs for better mixing.
- For a nut-free version, omit nuts or substitute with more chocolate chips.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance richness, use Dutch-processed cocoa powder instead of natural cocoa powder.
- Adding a pinch of espresso powder enhances the chocolate flavor without adding coffee taste.
