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Homemade Brownies (with Cocoa Powder)

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Our homemade brownies recipe uses cocoa powder and semi-sweet bakers’ chocolate to create a sweet and fudgy brownie!

Kim was craving brownies for weeks, but with the holidays coming up we were trying to hold off.

However, she decided to make them after all. Not that I’m complaining, I certainly enjoyed these fudgy brownies.

I think you’ll enjoy them as well. They’re soft, chewy and loaded with chocolate.

An up-close view of a homemade brownie.
These brownies are so fudgy they don’t need a frosting!

Believe it or not, you only need 8 ingredients to create homemade brownies.

Technically, you only need 7, but they won’t be as fudgy and delicious.

Now that you know what to expect, shall we get started?

Three fudgy brownies stacked on a plate.
I like to enjoy my brownies with a tall glass of milk.

How to make homemade brownies?

First, start by preheating your oven to 350 degrees F. and greasing a 9×9-inch square baking dish.

After that, place a saucepan over low heat and add the cubed, unsalted butter.

Cubes of butter melting in a saucepan.
This recipe uses quite a bit of unsalted butter.

Next, let the butter melt. You only want it to be warm, not popping and sizzling.

Once all the butter is melted, add in the granulated sugar, vanilla extract, and eggs.

Vanilla extract, eggs, and other ingredients added to the butter.
Don’t let the mixture get too warm or you’ll have sweet scrambled eggs.

Be sure to add the ingredients in that order. You don’t want the eggs to cook in the butter.

Afterward, stir the ingredients together. When they’ve completely combined, move on to the next step.

Cocoa powder, flour, other ingredients added to the mixture.
Don’t forget to sift the flour to avoid clumps!

Sift in the all-purpose flour, cocoa powder, and salt. Then, whisk the mixture to combine the ingredients.

However, don’t over whip the batter or your brownies will be tough.

Bakers' chocolate added to the saucepan.
Now to make these brownies extra fudgy, add the bakers’ chocolate.

At this point, you can break up the bakers’ chocolate and add it to the saucepan.

Once again, stir the batter until all the chocolate melts.

When your brownie batter is smooth and creamy, transfer it to the prepared baking dish.

The chocolate brownie batter moved to a baking dish.
The type of pan you use will effect the cook time.

Place the pan into the oven to bake for 35-45 minutes or until the center is done.

Last, remove the pan from the oven and let the brownies cool for 30-minutes before serving.

That’s it, your homemade brownies recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂

Three servings of the dessert on plates.
Be sure to let them cool before cutting the brownies.

Recipe Tips:

  • If you only have an 8×8-inch baking dish, it’s okay. Simply increase the cook time by about 5-minutes. Don’t forget to use a toothpick to check the doneness.
  • Glass brownie pans are great; however, our temperature and cook time will need to be adjusted. For glass pans, I recommend reducing the temperature to 325 degrees F. and increasing the cook time to 45-50 minutes. Otherwise, the outsides of the brownies will overcook by the time the center is done.
  • I don’t recommend using semi-sweet chocolate chips. Bakers’ chocolate is the way to go for our recipe.
The dessert served on small square plates.
We know you’ll enjoy these chewy, fudgy brownies!

Other dessert recipes you may love:

An up-close view of a homemade brownie.

Homemade Brownies

Yield: 16 Brownies
Prep Time: 5 minutes
Cook Time: 55 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

Our homemade brownies recipe uses cocoa powder and semi-sweet bakers' chocolate to create a sweet and fudgy brownie!


  • 1 Cup Unsalted Butter
  • 2 Cup Granulated Sugar
  • 2 Teaspoons Vanilla
  • 4 Large Eggs, beaten
  • 1 Cup All-purpose Flour
  • ½ Cup Cocoa Powder
  • ½ Teaspoon Salt
  • 8 Ounces Semi-Sweet Baker’s Chocolate, finely chopped


Preheat the oven to 350°F, and spray a 9 x 9 - inch or 8 x 8 - inch baking pan with cooking spray. Set aside.

Place the butter in a medium saucepan, and melt over low heat. Add the sugar, vanilla, and eggs (in that order to keep the eggs from coming in direct contact with the warm butter). Whisk to combine.

Sift the flour, cocoa powder, and salt over the pan, and whisk until just combined. Don’t overmix; otherwise, the brownies will be dense and tough. 

Stir in the baker’s chocolate, and stir until melted. Transfer the batter to the prepared baking dish. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean or with a couple of crumbs.

Remove from the oven, and allow to cool before serving.

Store leftovers in an airtight container for up to 4 days.


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-brownie. Actual calories will vary. For more information and tips, please refer to the post.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1 Brownie
Amount Per Serving: Calories: 332Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 97mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 4g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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