This brownie recipe has a funny story. It was on my blog since 2009 and I deleted by accident which led to unexpected reaction from so many readers. Apparently this brownies was there favorite recipe because it is not only easy but makes a great fudgy brownie without actually chocolate and using just cocoa powder for the chocolate part.
Easy Fudgy Brownies at home
I started baking brownies in grade 6 I guess and it was usually without chocolate. Only good quality cocoa powder was sufficient to give that deep chocolate flavor. ?(Fun fact – cocoa powder is actually more chocolatey than actual chocolate). It still is my go-to recipe when chocolate is not available on hand.
Dry Ingredients – All-Purpose Flour/Maida, Sugar, Salt, Cocoa Powder
Leavening Agent – Baking Powder
Dairy – unsalted soft Butter, Eggs
Flavorings – Vanilla, Walnuts
FAQs
Substitutions and Variations
Butter can be substituted with oil.
You can substitute half of sugar with brown sugar.
You can add various add-ins like chopped nuts, dry fruits, candies and chocolate chips.
How to serve Brownies?
Brownies are such a versatile baked good. It can be upscaled to serve at dinners as an individual serving with whipped cream/ice cream and fudge sauce.
It can be a simple snack for kids and their lunch box treat.
You can also dust with simple icing sugar and serve with berries or fresh fruit or just lightly drizzle with chocolate sauce.
Storage and Make Ahead
Well, I bet these brownies wont last much longer however, I like to freeze the cut up pieces in an air tight box covered and wrapped in freezer for up to a month. Just pop in the kids lunch box in the morning and they will be defrosted perfectly by lunch time.
They stay good at room temperature for up to a week, covered in an air tight box.
If you have good quality chocolate at hand and have a knack for brownies, make my all-time favorite brownie recipe.
Brownies with Cocoa Powder
Ingredients
- 115 gram (1/2 cup) Butter, unsalted
- 35 grams (1/2 cup) Cocoa Powder
- 200 grams (1 cup) Sugar, granulated
- 2 Eggs
- 75 grams (2/3 cup) Flour, all-purpose
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla
- 1/2 cup Walnuts, chopped
Instructions
- Prepare 8x8 inches square cake pan or pan with similar dimensions. Glass or aluminum both are ok.
OPTION A
- Melt butter over low heat in a heavy base sauce pan.
- Remove from heat and whisk in cocoa powder.
- Cream eggs, sugar and vanilla really well until light and fluffy using an electric whisk.
- Cool chocolate and butter mixture and mix into the egg and sugar mixture.
- Sift in flour, baking powder and salt.
- Fold in walnuts.
OPTION B
- Alternatively you can cream butter, sugar, eggs and vanilla with an electric whisk until pale and fluffy.
- Sift in flour, cocoa powder, salt and baking powder.
- Fold in walnuts.
Bake in a pre-heated oven for 20-25 minutes until set, do not overbake or wait for it to fully dry. It will set once cold.
Cool completely and then place in fridge to chill to cut the slices neatly.
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