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    Home » Recipes » Bars Brownies & Slices » Easy Brownies with Cocoa Powder

    Easy Brownies with Cocoa Powder

    Published: Apr 25, 2022 · Modified: Jun 17, 2022 by Lucy · This post may contain affiliate links · 61 Comments

    Jump to Recipe
    A white cake stand placed on a tea towel, with rich choclate brownie squares.

    Introducing my favourite easy brownies with cocoa powder, made completely from scratch. These rich and fudgy brownies are gooey on the inside with chewy edges and gorgeous, crackly tops. And they are made in one bowl with only 6 ingredients! You’ll never want to make brownies from a packet mix again!

    Chocolate brownies arranged on a white cake stand

    I’ve got a super easy and utterly delicious recipe to share with you today!

    Thick and chewy, my one-bowl cocoa brownies are a chocolate lover’s dream! They feature a gloriously crackly top and a soft, fudgy centre. And they’re full of intense chocolate flavour even though they are made without chocolate, thanks to the addition of cocoa powder.

    You won’t believe how incredibly easy it is to make them! No mixer, no fancy ingredients, no packet mixes. Making your own homemade brownies from scratch means you know exactly what's going into them. And as a bonus, everything comes together in one bowl for minimal clean up!

    Devour them straight from the tin, serve them for afternoon tea or heat them up and top them with a scoop of vanilla ice cream and a little salted caramel sauce for the ultimate dessert indulgence.

    And while we’re on the subject of brownies, why not try these boozy Baileys brownies or fudgy Nutella brownies too?

    Why You're Going To Love This Recipe

    • Incredibly Easy to Make – one bowl + 6 ingredients + 35 minutes = pure brownie goodness!
    • Simple Ingredients – there is no chocolate used in this recipe, so no melting is involved. Made with only cocoa powder, you just need a handful of simple ingredients to whip up a batch.
    • No Fancy Equipment – just a bowl and a whisk.
    • BIG Chocolate Flavour – they are rich and decadent on their own. Or you can even add a handful of chocolate chips to the batter for a melty chocolate hit.
    • Fudgy and Rich – gooey, fudgy, crispy and rich, they will disappear in seconds!
    • Conventional and Thermomix Instructions- this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
    A gold fork holding a piece of chocolate brownie

    What You Need

    *Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    Our brownie recipe doesn’t use additional rising agents (like self-raising flour, bicarbonate soda/baking soda or baking powder), which equals dense, moist and fudgy brownies!

    Here’s what you’ll need:

    The ingredients for brownies made in the Thermomix.
    • Butter – use real butter here instead of margarine or butter substitutes for best texture and flavour. You can use salted butter, or unsalted with a pinch of salt added.
    • Caster Sugar – adds sweetness to balance the bitterness of the cocoa powder and makes the highly sought-after crackly tops.
    • Cocoa Powder – make sure you’re using a good-quality cocoa powder. Either Dutch processed for a deep, smooth flavour or natural cocoa powder if that’s what you have on hand.
    • Vanilla – use vanilla extract or pure vanilla bean paste rather than essence whih is not as intense.
    • Eggs – eggs play an important role in this recipe. They bind and add richness, as well as structure and a little lift (due to no other raising agents being used). This recipe uses 3 eggs, for the rich and fudgy texture. Make sure they are at room temperature.
    • Plain Flour – also called all-purpose flour. Flour is added for structure. Too much flour will make the brownies too “cakey”, so I recommend weighing it for accuracy.
    brownies arranged on a white cake stand

    Equipment Required

    These brownies are a one bowl mix which saves on cleaning up!

    • Microwave or Thermomix (or stove top) - for melting the butter.
    • Oven.

    Step By Step Instructions

    You won't believe how easy these brownies are to make! Just 5 minutes of hands-on prep time is all you need. Grab a bowl and let's get started!

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Melt The Butter

    Melt the butter in a microwave-safe bowl, then add the cocoa powder and sugar and melt again.

    Cocoa powder being mixed with liquid ingredients

    Step 2 - Mix

    Mix through the eggs and vanilla extract.

    Eggs being added to a chocolate batter mixture in a bowl.

    Then, fold through the plain flour. Don't overmix though!

    Plain flour sifted over a brownie batter mixture.
    Top view of brownie batter with wooden spoon

    Step 3 - Bake

    Transfer the brownie batter to a prepared baking tin. Bake until just cooked through and allow them to cool completely in the tin.

    Brownie batter in a square baking tin.

    Expert Tips

    • Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over-hanging slightly for convenience.
    • Add a little salt to bring out the chocolate flavour and balance the sweetness.
    • Sift the flour to remove lumps before adding it to the batter.
    • Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
    • Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under, rather than over cooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
    • Mix it up! These brownies are so easy to make and only require a few ingredients. But the batter is perfect to use as a base to add your favourite flavours. Add some swirls of peanut butter or Nutella. Throw in a handful of your favourite chocolate chips or M&Ms. Fresh berries, chopped cookies (Oreos especially!) or chopped nuts/walnuts also make great additions!
    • Cool before cutting. Allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
    • Storage - store brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
    • Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
    Finished brownies on a white stand

    Cooking Times

    How long you cook your brownies for will depend on whether you like gooey or fudgy/moist brownies:

    • For gooey brownies, cook for 25 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
    • For fudgy/moist brownies, cook for 30 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be crispy, flaky and set. 

    FAQs

    How do you know when brownies are done?

    A toothpick test is the easiest way to tell when brownies are done. Insert a toothpick or wooden skewer into the centre of the brownies. If it comes out clean, with a few moist and sticky crumbs, then they are ready!

    What cocoa powder is best for brownies?

    Whatever type of cocoa powder you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep, smooth flavour and is recommended, but natural cocoa powder works too if that’s what you have on hand.

    Why are my brownies dry?

    There are several causes of dry brownies, but the most common are overbaking or adding too much flour. Start checking the brownies around the 20-minute mark to avoid overcooking and weigh your flour. Too much flour will dry the brownies out and make them more crumbly.

    Can brownies be frozen?

    Yes! To freeze, allow the brownies to cool to room temperature first and slice them into individual serves (or leave the slab whole, if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until heated through.

    A piece of chocolate brownie on a white stand

    Related Recipes

    It's always a good time to make brownies. Check out this delicious collection for your next baking adventure!

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    Easy Brownies with Cocoa Powder

    Introducing my favourite easy brownies with cocoa powder, made completely from scratch. These rich and fudgy brownies are gooey on the inside with chewy edges and gorgeous, crackly tops.
    5 from 43 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: brownies, Slices
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    0 minutes
    Total Time: 35 minutes
    Servings: 20 serves
    Calories: 140kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 150 g butter
    • 275 g (1 ¼cups) caster sugar see notes
    • 75 g (¾ cup) cocoa powder
    • 2 tsp vanilla extract or vanilla bean paste
    • 3 eggs room temperature
    • 75 g (½ cup) plain flour

    Instructions

    • Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
    • Place the butter into a microwave-safe bowl. Heat for 1 minute.
    • Add the caster sugar and sifted cocoa powder and stir.
    • Heat in the microwave on 30 second bursts (50% power) until sugar dissolved and ingredients combined - stirring each time.
    • Allow to cool slightly.
    • Add the vanilla extract and the eggs and whisk until combined.
    • Sift the plain flour into the bowl and gently fold through.
    • Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through.
    • Leave in the tin to cool completely.
    • Thermomix Instructions - Click the link in the notes section below for the Thermomix recipe.

    Notes

    RECIPE NOTES & TIPS:
    • Thermomix Chocolate Brownies - click here for the Thermomix brownies method.
    • Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
    • Cocoa Powder - whatever type you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep smooth flavour and is recommended, but natural cocoa powder works too if that’s what you have on hand.
    • Add a little salt to bring out the chocolate flavour and balance the sweetness.
    • Sift the plain flour before adding it to the batter.
    • Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
    • Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under, rather than overcooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
    • Mix it up! These brownies are so easy to make and only require a few ingredients. But the batter is perfect to use as a base to add your favourite flavours. Add some swirls of peanut butter or Nutella. Throw in a handful of your favourite chocolate chips or M&Ms. Fresh berries, chopped cookies (Oreos especially!) or chopped nuts/walnuts also make great additions.
    • For gooey brownies, cook for 25 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
    • For fudgy/moist brownies, cook for 30 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flaky and set. 
    • Cool before cutting - allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
    • Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a big scoop of your favourite ice cream!
    • Storage - store brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
    • Freezing - allow the brownies to cool to room temperature first and slice them into individual serves (or leave the slab whole, if preferred). Wrap the brownies in baking paper and store them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. To warm, place them in the microwave until heated through.

    Nutrition

    Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 64mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 223IU | Calcium: 11mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Nicole

      October 17, 2022 at 1:34 pm

      5 stars
      Amazing!

      Reply
    2. Ros

      August 20, 2021 at 12:06 pm

      5 stars
      I baked these brownies for a work morning tea and my colleagues LOVED them. I have never had so many compliments before. They were an absolute hit. Best brownie recipe ever!!

      Reply
      • Lucy

        August 21, 2021 at 7:49 am

        That's absolutely fantastic!!! Well done!

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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