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Fudge Brownies with Cocoa Powder

Easy Cocoa Brownies

An easy fudge brownie made with cocoa powder. You can use any brand of cocoa powder, but Valrhona makes them extra good.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16
Author Cookie Madness


  • 1 cup unbleached all-purpose flour 4.5 oz, I used King Arthur
  • 3/4 cup unsweetened cocoa powder natural or Dutch okay
  • 2 cups granulated sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon espresso powder or coffee extract
  • 3 large eggs room temperature
  • 8 tablespoons unsalted butter melted and slightly cooled
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup bittersweet chocolate chips or chopped chocolate optional


  • Preheat oven to 350 degrees F. Grease a 9 inch square metal pan or line with foil and spray bottom of foil with cooking spray. Alternatively, you can use a 9x13 inch pan (for thinner brownies).
  • Stir the flour, cocoa powder, sugar, salt and baking powder together in a large mixing bowl or bowl of stand mixer. If using espresso powder, add that too.
  • Add the eggs, butter, oil and vanilla and beat on low speed or by hand with a heavy duty scraper (the batter will be thick!) until well blended. Stir in chocolate chips or chocolate pieces if using.
  • Bake for 32 to 40 minutes (test at 32) or until a meat thermometer inserted in the center registers 212 F. If using a 9x13 inch pan, bake for 25 to 30 minutes.
  • Let cool completely, then lift from the pan and serve. If desired, chill before serving.


This batter is adapted from a back-of-the-bag recipe from King Arthur flour. King Arthur makes the brownies in a 9x13 inch pan and uses a baking temperature of 375F. I like my brownies a bit thicker, so I decreased the pan size to a 9 inch square, reduced the temp by 25 degrees and increased the baking time to about 40 minutes. Brownies are done when a meat thermometer inserted registers 212.