{"id":726,"date":"2026-01-18T15:02:47","date_gmt":"2026-01-18T15:02:47","guid":{"rendered":"https:\/\/khetwise.com\/blog\/easy-homemade-brownies\/"},"modified":"2026-01-18T15:02:47","modified_gmt":"2026-01-18T15:02:47","slug":"easy-homemade-brownies","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/easy-homemade-brownies\/","title":{"rendered":"Easy Homemade Brownies with Cocoa Powder"},"content":{"rendered":"

With this simple and delicious recipe, you\u2019ll never have to make brownies from a box mix again! These easy homemade brownies with cocoa powder can be whipped up in only a couple of minutes and are made with basic pantry staples.<\/p>\n

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When I need an easy dessert for a potluck or company, these easy, fudgy brownies are my go-to recipe! I\u2019ve probably made them over 100 times by now because they are so simple to whip together and are always a crowd pleaser.<\/p>\n

Ingredients and Swaps<\/h2>\n

Butter or Coconut Oil<\/strong><\/p>\n

Brown Sugar \u2013<\/strong> Brown sugar, coconut sugar, or sucanat all work well in these easy homemade brownies. I typically use sucanat<\/a>, which we buy in bulk from Azure Standard, for a less processed sugar with more nutrients.<\/p>\n

Eggs<\/strong> (Room Temperature)<\/p>\n

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All-purpose Flour \u2013<\/strong> We use freshly ground soft white wheat<\/a> berries in these brownies, but all-purpose or gluten free all-purpose flour would work well. I\u2019ve also substituted almond flour with great results.<\/p>\n

Cocoa Powder \u2013<\/strong> Unsweetened cocoa powder or cacao powder is what you want. Avoid sweetened cocoa powder. If you want to avoid cocoa, we also love these carob brownies<\/a>.<\/p>\n

Baking Soda (optional) \u2013<\/strong> Baking soda leavens the brownies, so if you want more cake-like brownies, baking soda is a great addition. For more fudgy brownies, omit the baking soda.<\/p>\n

Sea Salt \u2013<\/strong> We prefer Redmond\u2019s Real Salt<\/a><\/p>\n

Chocolate Chips<\/strong><\/p>\n

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How to make Homemade Brownies with Cocoa Powder<\/h2>\n

Preheat oven to 325\u00b0F and grease an 8×8 glass pan.<\/p>\n

Pro Tip:<\/strong> If cooking in an aluminum pan, cook the brownies at 350\u00b0F. Glass pans heat up slower but then retain heat much longer and acts as an insulator. This causes the brownies to cook faster so lowering the temperature to 325\u00b0F works best for glass pans.<\/em><\/p>\n

Combine melted butter or coconut oil in a medium sized mixing bowl with sugar.<\/p>\n

Add eggs one at a time and mix.<\/p>\n

Next, in the same bowl, add your dry ingredients (flour, cocoa powder, salt, and baking soda if using). <\/p>\n

Mix together until just combined and add chocolate chips. I like to add around \u00bd cup chocolate chips to the batter and then retain another \u00bc cup for sprinkling on top.<\/p>\n

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Bake for 25-30 minutes until fully set.<\/p>\n

Wait at least 30 minutes for the brownies to cool before cutting to avoid crumbly brownies.<\/p>\n

For extra fudgy brownies, refrigerate the brownies for several hours before serving. This can also help to get cleaner cuts.<\/p>\n

We always recommend serving them with a scoop of vanilla ice cream<\/a>!<\/p>\n

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Fudgy vs. Cakey Brownies<\/h3>\n

In our house, we are firm fudgy brownie fans. In order to achieve that fudgy texture, omit baking soda from these homemade brownies and refrigerate for several hours before serving.<\/p>\n

If you are team cakey brownies that have a fluffier, lighter texture, then you will definitely want to add the baking soda to this brownies recipe and store them at room temperature.<\/p>\n

How to Store Brownies<\/h3>\n

These easy homemade brownies will last on the counter in an airtight container for 1-2 days or in the fridge for 3-5 days. To store long term, these brownies freeze beautifully for up to 6 months. I like to cut them and then flash freeze on a baking sheet lined with a silicone baking mat or parchment paper, then store in a freezer-safe bag.<\/p>\n

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Easy Homemade Brownies Recipe<\/strong><\/h2>\n

Serves: 12<\/h4>\n

Ingredients:<\/strong><\/h3>\n

– \u00bd cup butter or coconut oil, melted
– 1 cup brown sugar (I use sucanat)
– 2 eggs (room temperature)
– \u00bd cup all-purpose flour or GF all-purpose flour (I\u2019ve also use \u00be cup almond flour instead)
– 1\/3 cup cocoa powder (unsweetened)
– \u00bd tsp salt
– \u00bc tsp baking soda (optional)*
– \u00be cup chocolate chips (divided)<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Preheat oven to 325\u00b0F. Grease 8×8\u201d glass pan. If using an aluminum pan, cook at 350\u00b0F.<\/p>\n

2. Stir together melted butter or coconut oil and sugar.<\/p>\n

3. Add eggs and mix.<\/p>\n

4. Next, add dry ingredients (flour, cocoa powder, baking soda if using, salt) to the same mixing bowl.<\/p>\n

5. Mix until combined and flour is no longer visible.<\/p>\n

6. Stir in \u00bd cup of chocolate chips to batter.<\/p>\n

7. Spread batter into greased baking pan and top with remaining \u00bc cup of chocolate chips.<\/p>\n

8. Bake for 25-30 minutes until set.<\/p>\n

9. Wait until cool (at least 30 minutes) before serving. Enjoy!<\/p>\n

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For more of our favorite Easy Desserts:<\/h2>\n