Looking for the best fudgy cocoa brownies recipe? Try my easy one bowl brownies with cocoa powder! They’re made from scratch for delicious homemade brownies with a fudgy middle, crackly tops, chewy edges, and a rich chocolate flavor that’s way better than boxed brownies. 

The Best Fudgy Cocoa Brownies (Easy Homemade Recipe)

The search is over for the best fudgy brownies! Today I’m SO excited to share my easy homemade recipe for The Best Fudgy Cocoa Brownies.

These one bowl brownies with cocoa powder are quick and easy to make with simple ingredients and are absolutely delicious with a rich chocolate flavor that can’t be beat.

They have the most perfect fudgy centers, chewy edges, and a crackled top for the best brownie ever!

Plus this recipe makes a large batch in a 9×13 pan – perfect for taking to parties or gatherings with family/friends.

If you want to learn how to make the best fudgy cocoa brownies from scratch, then keep reading below or check out my step-by-step video tutorial over here.

Don’t forget to subscribe to my Youtube Channel for weekly recipe videos!

Easy Fudgy Brownies with Cocoa Powder

So what makes my brownies the best of the best?

Here’s just a few of the reasons you’ll love these fudgy brownies made with cocoa powder and oil.

Reasons You’ll Love Fudgy Cocoa Brownies:

• They’re the perfect brownie with fudgy centers, chewy edges, and pretty crackly tops
• They have a rich, delicious chocolate flavor from cocoa powder + espresso powder (my fave chocolate boosting ingredient)
• They’re EASY + QUICK to make with simple ingredients, no chopping/melting chocolate required
• You only need one bowl to make them (yay for less dishes!)
• They make a large batch in a 9×13 pan – perfect for parties and gatherings!

Tips for Making The Best Fudgy Cocoa Brownies

Below I’ve outlined some of my best tips for making the best fudgy brownies with cocoa powder, as well as some yummy mix-in ideas for dressing up your brownies!

Use Good Quality Cocoa Powder

This recipe uses Dutch process cocoa powder which is going to give you a richer chocolate flavor similar to dark chocolate.

I also like to add in 1/2 cup of semi-sweet or milk chocolate chips for the perfect balance of sweet, without being over the top.

**Make sure you check your labels and get Dutch process cocoa powder, and not natural cocoa powder which won’t give you the same chocolate flavor.

My favorite is this one from Ghirardelli.

In addition to ensuring you use the right cocoa powder, I recommend weighing and sifting your cocoa powder and flour for the best results.

Don’t Over Mix

I’ve said it before and I’ll say it again, over-mixing = dry brownies.

To achieve super moist and fudgy brownies, stir the batter until just combined.

You can use either an electric hand mixer or a whisk (my preferred tool) but the key is to only mix until the ingredients are incorporated.

Line Pan with Parchment Paper

Parchment paper is one of my favorite baking tools, and I love to line my brownie pan with a sheet of parchment paper for easy cutting.

I recommend to put enough overhang of parchment paper in the pan so that you can lift the brownies out with ease.

Don’t Over Bake

Another key element in achieving fudgy brownies is to not over bake.

Bake and check your brownies at the lowest recommended time and remove when they are still ever so slightly gooey in the middle.

They will continue to cook while they cool, resulting in a delicious fudge-like brownie, which really makes these brownies amazing.

Tip: If you’re not sure whether or not your brownies are done, you can use a toothpick.

Simply insert in the center of your brownies and if it comes out with just a few moist crumbs, your brownies are done and ready for cooling.

If it still has wet batter on it, then continue baking them for a few more minutes until done.

P.S. If you have a new oven or really old oven, make sure you use an oven thermometer to ensure you’re baking at the proper temp and/or adjust baking time as needed.

Cool Before Cutting

Let your brownies cool a minimum of 1-2 hours before cutting.

The brownies should be cool to the touch and not have any heat radiating off them.

Once ready to cut, I recommend using this non-stick knife.

Cocoa Brownie Mix-In Ideas:

This homemade brownie recipe is the perfect base recipe and can easily be customized with mix-ins for your favorite flavor combo.

Here’s just a few ideas on what you can add to the brownie batter to switch it up!

• Chopped Nuts: Walnuts, Peanuts, Pecans, Almonds
• Chocolate Chips: Semi-sweet, Dark, Milk, or White
• Baking Chips: Peanut Butter, Butterscotch, Caramel, or Cheesecake
• Chopped Candy Bars or Crushed Oreo

Brownies with Oil and Cocoa Powder FAQ’s

How does cocoa powder affect brownies?

Cocoa powder affects both the flavor and texture of your brownies.

Firstly, brownies with cocoa powder have a more intense chocolate flavor than brownies made with melted chocolate.

Using cocoa powder also allows you to better control the level of sweetness, as opposed to using chocolate bars which are typically loaded with sugar.

Lastly, the texture of your brownies will be soft and chewy and aren’t as prone to being dry + crumbly like brownies made with melted chocolate.

What makes brownies fudgy or cakey?

For perfectly fudgy brownies, you want to avoid overmixing and overbaking your brownies, and use oil as opposed to melted butter.

I recommend to stir until just combined, as opposed to whipping until light and fluffy for cake-like brownies.

It’s also important to check your brownies at the lowest recommended time and remove when the brownies are still ever so slightly gooey in the middle.

The brownies will continue to cook while they cool, resulting in a delicious fudge-like brownie.

Are brownies better with butter or oil?

What’s  the best pan to bake brownies in?

My favorite pan for brownies is a non-stick baking pan like this.

I find these are the best type of pans for ensuring your brownies bake evenly, plus it comes with a lid for easy storing.

Although you can use glass pans, I find it is very easy to over bake your brownies and wouldn’t recommend using them unless it’s all you have.

If you do use a glass pan, make sure you bake your brownies for a slightly lower time and add time as needed to ensure you don’t over bake them.

How can I tell when brownies are done?

My best tip is to use a toothpick! Poke it in the center of your brownie pan and pull it straight up.

Here’s an easy guide on what you’re looking for:

• If there’s wet batter, then your brownies need a little more time. Place back in the oven and bake for a few more minutes.
• If there’s a few moist crumbs, then they are done. Remove from the oven and let cool.
• If there’s nothing on the toothpick, then you probably overbaked them and your brownies will be more cake-like than fudgy. Remove from the oven and let cool.

How do I cut brownies cleanly?

As mentioned in my tips, allowing your brownies ample time to cool before cutting is a MUST.

To cut clean slices, I recommend using this non-stick knife.

Alternatively, you can use a plastic knife or a regular paring knife dipped in hot water to cut even, clean slices.

Make sure you wipe the blade with a wet paper towel in between rows to avoid making a mess.

Can I make these brownies in a smaller batch or different size pan?

Yes! This recipe as written is actually a large batch and makes enough for a 9×13 baking pan.

This size makes it perfect for making for parties or large gatherings with family and friends.

However, if you don’t want to make that large of size, you simply cut the recipe in half for making in an 8×8 baking pan or a 9×9 baking pan.

You also would need to adjust the baking time to 24-30 minutes.

How to Make Fudgy Homemade Brownies With Cocoa Powder

Ingredients for Cocoa Brownies

• Neutral-Flavored Oil (This is my favorite for baking)
• Granulated Sugar
• Light Brown Sugar
• Eggs
• Milk or Water
• Vanilla Extract
• Dutch Process Cocoa Powder
• All-Purpose Flour
• Sea Salt
• Instant Espresso Powder
• Chocolate Chips (Milk or Semi-Sweet or half of each)

Recommended Tools:

• 9×13 Baking Pan
• Large Glass Mixing Bowl
• Sifter
• Whisk or Electric Hand Mixer
• Rubber Spatula
• Measuring Cups 
• Measuring Spoons
• Parchment Paper
• Wire Cooling Rack
• Brownie Cutting Knife

Cocoa Brownies Step by Step Instructions with Photos

1. Combine Wet Ingredients

First preheat your oven to 350 degrees F and combine granulated sugar, light brown sugar, oil, and milk in a large mixing bowl. Whisk until smooth and combined.

Next add in your eggs, sea salt, vanilla extract, and espresso powder, and whisk until combined.

2. Add In Dry Ingredients

Using a sifter, sift in Dutch process cocoa powder and whisk until incorporated. Next, sift in all-purpose flour and use a spatula to gently fold until nearly combined. Do not overmix.

3. Fold In Chocolate Chips

While a small amount of flour remains showing, add in chocolate chips and fold until just combined.

You can use either milk chocolate or semi-sweet, or a combination of both which is what I did.

Step 4. Line Pan and Pour In Batter

Next, lightly spray the bottom of a 9×13 baking pan with non-stick cooking spray and line with parchment paper, leaving an overhang.

If needed, you can overlap two pieces of parchment paper which will make it easier to remove your brownies later for cutting.

Pour the brownie batter in the parchment paper lined pan and use a spatula to spread evenly into all corners.

Step 5. Bake and Let Cool

Bake in the oven for 30-34 minutes or until a toothpick inserted in the center of the brownies shows only a few moist crumbs.

Remove the brownies from the oven and let cool on a wire cooling rack for 1-2 hours.

Step 6. Cut Bars and Serve

Once cooled, remove the brownies from the pan by lifting out the parchment paper, and use a non-stick knife or plastic knife to cut your brownies into even slices.

Serve and enjoy! If desired, feel free to add a scoop of ice cream on top for an ultra indulgent treat.

Brownies with Cocoa Powder and Oil Storage, Freezing, and Re-Heating Instructions

To Store:

Allow the brownies to cool completely before cutting and storing in an airtight container at room temperature.

These brownies will remain fresh for up to 5 days, and are even better the day after baking them.

To Freeze:

Let brownies cool completely, slice, and wrap individual brownies in plastic wrap before placing in a freezer safe Ziploc bag or container. Cocoa brownies can be frozen up to 3 months.

Once ready to eat, place frozen brownie in the microwave and heat for 15-30 seconds, until warm.

To Re-Heat:

These brownies are delicious served at room temperature, but I personally love to re-heat slices in the microwave to make them slightly warm and gooey.

To reheat, I recommend placing in the microwave and heating for 15-20 seconds or until warm.

You can even add a scoop of vanilla ice cream right on top for an ultra yummy treat!

Fudgy Cocoa Brownies Recipe Card + Video Tutorial

The Best Fudgy Cocoa Brownies (Easy Homemade Recipe)

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Looking for the best fudgy cocoa brownies recipe? Try my easy one bowl brownies with cocoa powder! They’re made from scratch for delicious homemade brownies with a fudgy middle, crackly top, chewy edges, and a rich chocolate flavor that’s way better than boxed brownies. 

• Author: Kindly Unspoken
• Prep Time: 10 minutes
• Cook Time: 30-34 minutes
• Total Time: 0 hours
• Yield: 15-20 slices 1x
• Category: Dessert
• Method: Oven, Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 cup neutral-flavored oil
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs
• 1/4 cup milk or water
• 2 tsp vanilla extract
• 1 cup Dutch process cocoa powder
• 1 1/2 cups all-purpose flour
• 1 tsp sea salt
• 1 tsp instant espresso powder (optional but recommended for boosting chocolate flavor)
• 1 cup milk or semi-sweet chocolate chips (or half of each)

Cook Mode Prevent your screen from going dark

Instructions

• First preheat your oven to 350 degrees F and combine granulated sugar, light brown sugar, oil, and milk in a large mixing bowl. Whisk until smooth and combined.
• Next add in your eggs, sea salt, vanilla extract, and espresso powder, and whisk until combined.
• Using a sifter, sift in Dutch process cocoa powder and whisk until incorporated. Next, sift in all-purpose flour and use a spatula to gently fold until nearly combined. Do not overmix.
• While a small amount of flour remains showing, add in chocolate chips and fold until just combined. You can use either milk chocolate or semi-sweet, or a combination of both which is what I did.
• Next, lightly spray the bottom of a 9×13 baking pan with non-stick cooking spray and line with parchment paper, leaving an overhang. If needed, you can overlap two pieces of parchment paper which will make it easier to remove your brownies later for cutting.
• Pour the brownie batter in the parchment paper lined pan and use a spatula to spread evenly into all corners.
• Bake in the oven for 30-34 minutes or until a toothpick inserted in the center of the brownies shows only a few moist crumbs.
• Remove the brownies from the oven and let cool on a wire cooling rack for 1-2 hours.
• Once cooled, remove the brownies from the pan by lifting out the parchment paper, and use a non-stick knife or plastic knife to cut your brownies into even slices.
• Serve and enjoy! If desired, feel free to add a scoop of ice cream on top for an ultra indulgent treat.

Notes

Different Pan Size:

To make brownies in an 8×8 baking pan or a 9×9 baking pan, simply cut the all of the ingredients in half and adjust the baking time to 24-30 minutes.

Storage, Freezing, and Re-heating Instructions:

To Store: Allow the brownies to cool completely before cutting and storing in an airtight container at room temperature.

These brownies will remain fresh for up to 5 days, and are even better the day after baking them.

To Freeze: Let brownies cool completely, slice, and wrap individual brownies in plastic wrap before placing in a freezer safe Ziploc bag or container. Cocoa brownies can be frozen up to 3 months.

Once ready to eat, place frozen brownie in the microwave and heat for 15-30 seconds, until warm.

To Re-Heat: These brownies are delicious served at room temperature, but I personally love to re-heat slices in the microwave to make them slightly warm and gooey.

To reheat, I recommend placing in the microwave and heating for 15-20 seconds or until warm.

More Brownie Recipes You’ll Love:

• Peanut Butter Cheesecake Brownies
• Fudge S’mores Brownies
• Cookies and Cream Brownies
• Peanut Butter Truffle Brownies

I hope you enjoyed today’s easy recipe on How to Make The Best Fudgy Cocoa Brownies.

Have you ever made homemade brownies from scratch with cocoa powder? Do you have a chocolate lover in your family that would love these?

Let me know in the comments below!

Thanks for stopping by! – Cara

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