Need a quick chocolate fix? These easy brownies with cocoa powder are rich, fudgy, and ready in no time - no melted chocolate needed!
Just like my Nutella Brownies and Butterscotch Blondies, they're full of flavour and super simple to make.
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!!
- Ros
This is my go-to brownie recipe when I want something sweet but don't want to spend ages in the kitchen (or clean up a million bowls!).
Made with cocoa powder instead of melted chocolate, these brownies are quicker to prep and just as rich and chocolatey.
You'll get that classic dense, chewy texture we all love, without needing any fancy ingredients.
If you love a simple slice that delivers on flavour (like my Chocolate Coconut Slice or Milo Brownies), then you need to give these a try.
Why You're Going To Love This Recipe
- One bowl wonder - quick to make and even quicker to clean up.
- No melted chocolate needed - cocoa powder does all the work.
- Fudgy and chewy - with that all-important crackly top.
- Simple pantry staples - no trips to the shops required.
- Both conventional and Thermomix methods included - easy for everyone.
Jump to:
Brownie Ingredients
These brownies use just six everyday ingredients. Here's what you need to know:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Caster sugar - gives the brownies their signature crackly top. Don't swap for raw or brown sugar.
- Cocoa powder - use a good quality unsweetened cocoa powder for the richest flavour.
Variations
- Gluten-free - swap the plain flour for a gluten-free flour blend (ensure it has xanthan gum for best results).
- Add-ins - mix through chocolate chips, chopped walnuts, or even a swirl of peanut butter.
- Double chocolate - stir in chunks of dark or milk chocolate before baking.
- Mini brownie bites - bake in mini muffin tins for little fudgy bites (just reduce the cooking time).
How To Make Easy Brownies
These brownies are super simple to whip up - here's how:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Melt butter in a large microwave-safe bowl.
Stir in the caster sugar and sifted cocoa powder. Microwave in 30-second bursts (50% power), stirring in between, until sugar is dissolved.
- Step 2: Let cool slightly, then add vanilla and eggs. Whisk to combine.
- Step 3: Sift in the flour and fold through gently.
- Step 4: Pour into the prepared tin and bake for 25-30 minutes or until just set.
Top Tip
For gooey brownies, bake for 25 minutes; for fudgier brownies with a crackly top, bake for 30.
Recipe Tips
- Brownies continue to cook as they cool, so pull them out slightly underdone.
- Use room temperature eggs to prevent the mixture from seizing.
- Line the tin well for easy removal.
- Let the brownie cool completely before slicing for neat edges.
- Want a gooey centre? Bake for the lower end of the time range.
- Store in an airtight container at room temp for up to 4 days.
- Freeze slices in an airtight container for up to 3 months.
- Warm slightly before serving for extra gooeyness!
Easy Chocolate Brownies FAQs
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!
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.
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.
Using cocoa powder keeps things simple and still delivers a rich, fudgy texture.
More Brownie 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
Ingredients
- 150 g butter
- 275 g (1 ¼cups) caster sugar see notes
- 75 g (¾ cup) cocoa powder
- 2 teaspoon vanilla extract or vanilla bean paste
- 3 eggs room temperature
- 75 g (½ cup) plain flour
Instructions
Conventional Method
- 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 Mehod
- Preheat oven to 160 degrees celsius fan-forced (320 degrees fahreinheit). Line a 20cm x 20 cm square baking tin (8 x 8 inches) with baking paper. Set aside.
- Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
- Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.
- Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
- Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
- 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.
Notes
- Brownies continue to cook as they cool, so pull them out slightly underdone.
- Use room temperature eggs to prevent the mixture from seizing.
- Line the tin well for easy removal.
- Let the brownie cool completely before slicing for neat edges.
- Want a gooey centre? Bake for the lower end of the time range.
- Store in an airtight container at room temp for up to 4 days.
- Freeze slices in an airtight container for up to 3 months.
- Warm slightly before serving for extra gooeyness!
Zarine says
Can I double this recipe in the Thermomix? I have a TM5
Lucy says
If it fits without going over the max line it should be fine!
laura MORLEY says
I want to add marshmallows and perhaps some nuts when should I add these? Xx
Lucy Mathieson says
Hi there, I'd fold them through right at the very end before pouring into the tin to cook. 🙂
Lisa Parnell says
I halved the sugar and they came out rather rubbery. Will this be resolved if i increase it, and do as i'm told ;-)?
Lucy Mathieson says
Hi Lisa, hmm a rubbery texture in baking is usually a result of over mixing - but yes I'd also suggest using the full amount and seeing if that changes the texture.
Natalie says
Could I use SR Flour instead of plain? I’ve just ran out of plain flour!
Lucy Mathieson says
Hi Natalie, the plain flour keeps them moist and dense rather than cake-like. xx
Sherrin says
Made this for Bake off at work. Judges liked it. Won runner up. Just added few things like Coconut frosting and toasted Coconut on top.
Thank you again
Lucy Mathieson says
Ohhh that sounds amazing!!!!