Cocoa Powder Brownies
These cocoa powder brownies feature a rich chocolate center and are perfect for easy baking at home.
Equipment
- 1 9x13 inch baking pan greased
- 1 Mixing bowls
- 1 electric mixer
Ingredients
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a bowl, sift together cocoa powder, flour, and salt. Set aside.
- In a separate bowl, using an electric mixer, cream together the melted butter and sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
Serving
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve.
Storage
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Always sift cocoa powder to prevent lumps. Use room temperature ingredients for best results. Ingredient Substitutions: Substitute half the flour with whole wheat flour for a healthier option. How to Serve: Serve warm with a scoop of ice cream or a dollop of whipped cream. Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Make-Ahead Tips: Bake a day ahead and store in the refrigerator to enhance the fudgy texture.