Thick and chewy One Bowl Cocoa Brownies with a crinkly top and a soft, cakey centre. They make for a quick and easy dessert, plus one bowl = less washing up! They’re the easiest brownies ever!
Brownie cravings ❤️
You know those days when you want (or need) a brownie and you want one now? Well these easy Cocoa Brownies are the answer! Made with only cocoa powder, you need just a handful of everyday ingredients to make a batch.
You’ll be rewarded with a deliciously soft and chewy brownie, with a crisp top and plenty of chocolate flavour.
Why you will love these brownies
- Quick and easy: They’re really fast to make and can be ready to eat in under one hour.
- Simple ingredients: You only need a handful of everyday ingredients.
- No mixer: You don’t need an electric mixer – just a bowl and whisk.
- Beautiful texture: They’re soft, cakey and oh-so-tasty!
If this could have more than 5 stars it would! This recipe has become my new favourite. I’ve made it over 20 times and each time is as perfect! The key is definitely to whisk in the eggs! Honestly amazing!
– Danielle
Recipe testing
I was on a mission this week. Could you make a delicious chocolate brownie using ONLY cocoa powder? One that still has that crinkly brownie top and a soft, moist centre, and plenty of flavour? The answer is YES.
These brownies are divine. Cakey on the bottom, with a fudgy middle and a wrinkly top. PLUS they’re full of chocolate flavour despite not having any real chocolate in the batter.
They’re the perfect, throw-together-at-the-last-minute dessert. Friends coming over without warning? Need a chocolate fix fast? These One Bowl Cocoa Brownies are the answer.
I tried making these brownies a few different ways. Some were too flat, others too dry. I made some with oil instead of butter, but found they lacked flavour. FINALLY I made them with melted butter like my popular Gluten Free Brownies and boom – the ultimate Cocoa Brownie.
While I’ll always be a huge fan of brownies made with real chocolate, like my Big Batch Brownies, these Cocoa Brownies, are equally delicious. Less fudgy and more cakey, but still a crowd-pleaser.
You’ll also love the simplicity of this recipe. One bowl means easy and fast so you can have a warm chocolate brownie on your plate sooner. Add a dollop of whipped cream or even ice-cream and you have one decadent treat.
I bet you have ALL the ingredients in your pantry to make a batch of these right now! #doit
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How to make cocoa brownies
- Add melted butter to a large mixing bowl, along with the sugars and vanilla. Use a whisk to combine until smooth.
- Add eggs, one at a time, whisking well after each addition.
- Finally, add flour, cocoa powder and salt. Whisk until a thick, smooth brownie batter forms.
- Bake until the brownie no longer wobbles in the middle. Leave to cool completely in the pan.
Mix it up
These Cocoa Brownies are so simple to make and use only a few ingredients. But you can easily use them as a base and mix up the flavours. Swirl in dollops of peanut butter or Biscoff cookie spread. Press Oreo cookies into the top or stir through some white chocolate chips. Add some frozen or fresh raspberries or blackberries. Amazing!
Frequently asked questions
These brownies are more on the cakey side, but they’re delicious. For a more fudgy brownie, you can try my Big Batch Brownie recipe.
I recommend using natural, unsweetened cocoa for this recipe. But Dutch processed cocoa will work too.
Not at all. They add an extra pop of chocolate, but these brownies are delicious with or without them.
Yes! Try my Vegan Brownies.
More brownie recipes to love
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Easy One Bowl Cocoa Brownies
Easy One Bowl Cocoa Brownies with a crinkly top and a soft, cakey centre.
Ingredients
- 170 grams (3/4 cup) butter, melted
- 200 grams (1 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 40 grams (1/2 cup) cocoa powder, sifted
- 70 grams (1/2 cup) plain flour or all purpose flour
- Pinch of salt
- 75 grams (1/2 cup) chocolate chips, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add the melted butter, sugars and vanilla and whisk together. Add the eggs, one at a time, whisking well after each one.
- Add cocoa powder, flour and salt. Whisk well until you have a thick and creamy chocolate brownie batter. Stir through chocolate chips, if using.
- Pour the brownie batter into the prepared tin and place in the oven. Bake brownies for approximately 25-30 minutes or until they no longer wobble in the middle. Transfer to a wire rack to cool completely.
Notes
Cooking time: The baking time will affect the texture of the brownies. Try not to over bake them to ensure they are still a little fudgy in the centre.
Nutrition Information
Serving Size: 1 brownie Calories: 280 Sugar: 27.7 g Sodium: 76.8 mg Fat: 15.4 g Carbohydrates: 34.6 g Protein: 3.9 g Cholesterol: 92.5 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
CIELO says
I love all the recipes I have tried and I really appreciate you sharing your gift with everyone. I want to try this one as I am currently addicted to salted caramel brownies. I have seen your caramel recipe as well. Do you think I could add the chunks of caramel to this brownie?
Jessica Holmes says
Hi, yes you could do that!
joy says
oh wow, this is so delicious! so yummy, so easy, so quick and the kids love it very much, thank you 🙂
Jessica Holmes says
So glad you enjoyed them Joy!
Betty says
Excellent, excellent, excellent. It was Such a hit I was made to share your recipe at work. Will be baking them for two more birthdays this month. Separated walnut brownie cupcakes from plain brownie cupcakes and used two different pattern cupcake liners to distinguish
Jessica Holmes says
So glad you enjoyed them Betty! And love that you added walnuts!
kim says
I used black cocoa instead & they were great, very rich
Jessica Holmes says
So glad you enjoyed them Kim!
Emma says
Just made these – perfect description of cakey brownie. They are divine!! How would you recommend storing them?
Jessica Holmes says
I’m so glad you enjoyed them Emma! You can either store them at room temperature in an airtight container or pop them in the fridge.
Ramya Kiran says
Hi JESSICA, would love to try your gorgeous looking brownies. I personally prefer semi sweet brownies rather than too chocolately or slightly bitter brownies. Just wanted to know if I should reduce the quantity of cocoa to male it semi sweet in this recipe?
Jessica Holmes says
Hi, that’s a tricky one, I wouldn’t really recommend altering the amount of cocoa since it’s the only real source of chocolate in this recipe. Taking some out with also change the texture. You could reduce the sugar slightly if you wanted.
Hena says
Id love to try this recipe can it be baked in a rectangular foil tray bake measuring 30cm x 20cm?
Jessica Holmes says
Hey Hena, you might want to double the recipe if you’re baking it in a tray that big!
Debra D. says
These brownies are AMAZING!!! Best brownies I have ever made and SO easy!!! The only thing I would add is that I baked them in a glass baking pan with parchment,and I had to add about 10 more minutes to the bake time.
Jessica Holmes says
Yaaay! So glad you loved them Debra!
Dede says
I barely over-baked these at 34 minutes. Still good but will try them again with a better eye on the clock looking for the gooey. I also might lighten up on the vanilla by a 1/2 tsp. Garnished with a scoop of vanilla ice cream and preserved cherries. T’was a yummy holiday dessert.
Jessica Holmes says
So glad you enjoyed them Dede! You could definitely try under baking them next time for a softer centre – or even add a touch less flour.
Jade says
Hey
I adapted this recipe to make it coffee and amaretto flavour and it turned out aaaamazing!! i replaced the vanilla with amaretto and added 1/2 tbsp coffee powder with the cocoa and flour….
can i suggest you post some recipes that are coffee and amaretto flavour cuz this is my fave!!
thx
Jade 😀
Jessica Holmes says
Hi Jade! Oh wow, that sounds amazing! Love your changes!
Christina says
Very easy recipe and makes lovely brownies, I heated a serving up in the microwave and ate with a scoop of vanilla ice cream, YUM.
Jessica Holmes says
Hi Christina! Thanks for the lovely review! A warm brownie with ice cream – the best! 💕
Sarah says
These were great and super easy!
Jessica Holmes says
So glad you enjoyed them Sarah!
Josh says
These were amazing!
Jessica Holmes says
So glad to hear it Josh!
Dipika says
Which cocao powder did u use? Natural or Dutch?
Jessica Holmes says
Hi Dipika, just natural cocoa powder is fine! 🙂
Louise says
This recipe is perfect! I’ll be making this again. Thank you so much for this simple but ridiculously good recipe. 👏👏👏
Jessica Holmes says
Thanks so much for the lovely feedback Louise! So glad you enjoyed these brownies!!
kitty says
The butter should be melted then measured or measured when soft then melted ?
Jessica Holmes says
Hi, thanks for asking. It’s easiest if you measure your butter, then melt it. Hope that helps!