Brownie Recipe No Cocoa Powder

I’ve learned that a chocolate craving doesn’t always have to mean chocolate chips; sometimes, the rich, nutty aroma of browned butter paired with the sweet, salty tang of caramel creates an incredibly satisfying experience. If you’re looking for an easy brownie recipe no cocoa powder, this fudgy blondie with a caramel swirl is the perfect solution. The result is a fudgy blondie that satisfies a deep chocolate craving without using any cocoa powder at all. It’s the perfect solution for a last-minute craving when you want to make something truly special with pantry staples. This unique brownie recipe no cocoa powder is a family favorite for its complex, indulgent flavor.

Ingredients

• 225 g (1 cup) unsalted butter: This is the base of our recipe and will be browned to create a rich, nutty foundation. Using unsalted butter allows us to control the salt content in the caramel swirl more precisely.
• 200 g (1 cup) granulated sugar, divided: We use half of this sugar for the caramel swirl to provide sweetness and structure. The remaining half adds sweetness to the brownie base itself, balancing the richness of the butter and brown sugar.
• 100 g (½ cup, packed) light brown sugar: Light brown sugar adds depth, moisture, and a subtle molasses flavor to the brownie batter. Packing it tightly ensures you have the correct amount for the fudgy texture. (For a richer, deeper flavor, use dark brown sugar instead.)
• 2 large eggs: Eggs are essential for binding the batter and providing structure to the brownies. Ensure they are at room temperature for better incorporation into the batter.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: Vanilla enhances the overall flavor profile and provides a warm, sweet aroma. Use alcohol-free vanilla to avoid any bitter notes that can sometimes appear when baking. (If using standard vanilla extract, a high-quality brand will offer the best flavor.)
• 180 g (1 ½ cups) all-purpose flour: All-purpose flour provides the necessary structure without making the brownies tough. Avoid using high-protein flour, which can lead to a chewy instead of fudgy texture. (For a gluten-free option, you can try a 1:1 gluten-free baking blend, although the final texture may vary slightly.)
• 5 ml (1 teaspoon) baking powder: This small amount of leavening helps the brownies rise slightly, ensuring a soft crumb rather than a dense, hard bar. Check that your baking powder is fresh for optimal results.
• 3 g (½ teaspoon) fine sea salt: Fine sea salt balances the sweetness of both the brownie base and the caramel swirl. Do not omit this, as it prevents the brownies from tasting flat.
• 120 ml (½ cup) heavy cream: Heavy cream provides richness and creates a smooth, luscious texture for the caramel sauce. The high-fat content prevents crystallization and creates a soft caramel.
• 30 ml (2 tablespoons) water: Water helps to dissolve the sugar evenly when making the caramel. Ensure you use clean, filtered water for the best results.
• 30 ml (2 tablespoons) light corn syrup (or glucose syrup): Corn syrup helps prevent the sugar in the caramel from crystallizing. This ensures a smooth, glossy sauce that stays soft when swirled into the brownies.
• 7 g (1 ¼ teaspoons) flaky sea salt, divided: Flaky sea salt adds a delightful crunch and intense salty flavor to contrast the sweetness. We use part of it in the sauce and reserve the rest for a beautiful garnish on top.

Instructions

1. Prep the Pan and Oven: Preheat your oven to 175°C (350°F) and position a rack in the middle. Grease and flour a 20×20 cm (8×8 inch) square baking pan, or line it with parchment paper for easy removal. Leaving a parchment overhang on two sides makes lifting the cooled brownies out very simple.
2. Make the Sea Salt Caramel Swirl: In a small, heavy-bottomed saucepan, combine 100 g (½ cup) granulated sugar, water, and corn syrup. Heat over medium-high heat without stirring, gently swirling the pan occasionally, until the sugar dissolves and turns a deep amber color (this takes about 5-8 minutes). Remove from heat and carefully pour in the heavy cream (it will bubble vigorously), then stir until smooth. Add 3 g (½ teaspoon) of the flaky sea salt and stir until dissolved; set aside to cool and thicken. Reserve about 30 ml (2 tablespoons) for garnish.
3. Prepare the Brown Butter Base: In a medium saucepan, melt the 225g butter over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and nutty solids form at the bottom; be careful not to burn it. Immediately pour the browned butter into a large heatproof bowl, leaving any dark burnt bits behind in the pan.
4. Mix Wet Ingredients: Add the remaining 100 g (½ cup) granulated sugar and the light brown sugar to the browned butter. Whisk vigorously for 1-2 minutes until well combined and slightly cooled. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. This step ensures the leavening agent and salt are evenly distributed before adding them to the wet mixture.
6. Finish the Batter: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix the batter; stop as soon as all traces of flour have disappeared. Overmixing will develop the gluten and result in a cakey, tough brownie rather than a fudgy one. If your batter looks dry, you can add a tablespoon or two of milk to achieve a smoother consistency.
7. Layer and Swirl: Pour half of the brownie batter into the prepared baking pan and spread evenly. Dollop half of the slightly cooled caramel sauce over the batter in several spots. Gently top with the remaining brownie batter, spreading it carefully to cover the caramel. Dollop the remaining caramel sauce over the top layer and use a skewer or thin knife to gently swirl the caramel through the batter, creating ribbons and streaks.
8. Bake and Check Doneness: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached. The center should still be slightly soft for a truly fudgy texture; avoid overbaking. If a toothpick comes out completely clean, the brownies will be dry.
9. Cool Completely Before Slicing: Remove the pan from the oven and let cool completely on a wire rack for at least 2 hours before slicing. This allows the brownies to set fully, making the texture dense and fudgy, and prevents the caramel from oozing everywhere. Slice into 16 squares and serve with a drizzle of the reserved caramel and a pinch of flaky sea salt. The ultimate fudgy brownie recipe no cocoa powder, this one is worth the wait for cooling time.

Tips for Fudgy Brownies Without Cocoa Powder

To achieve that perfect fudgy texture in this brownie recipe no cocoa powder, we need to adjust for the lack of chocolate solids. Prioritizing a high fat-to-flour ratio is essential. Brown sugar provides both moisture and depth, which is key for a truly successful fudgy brownie recipe no cocoa powder.

• Don’t Overbake: Overbaking is the number one mistake for dry brownies. The center should still look slightly underdone and soft when you remove it from the oven, as it will continue cooking from residual heat.
• Let Them Cool: Just like traditional fudgy brownies, these require significant cooling time (at least 2 hours) for the fat and sugars to set properly. Slicing too early results in a gooey, crumbly mess.
• Brown the Butter: The brown butter technique adds depth of flavor that usually comes from cocoa powder, giving these a complex, rich taste without needing chocolate.

Making the Perfect Sea Salt Caramel Swirl

The sea salt caramel swirl is what truly sets this brownie recipe no cocoa powder apart. Getting the caramel right is key to the overall flavor profile.

• Don’t Stir the Sugar: The key to preventing crystallization when making caramel is not to stir the sugar mixture until it reaches a deep amber color. Gently swirling the pan is fine, but avoid stirring with a spoon.
• Be Patient with the Color: Don’t rush the caramel process. The sugar needs to reach a deep amber color to develop a rich, complex flavor. Pulling it off too soon will result in a flat, overly sweet sauce.
• Warm Cream for Less Splatter: If you warm the heavy cream in the microwave before adding it to the hot caramel, it will bubble less vigorously and reduce the risk of a messy splatter.

Storage, Substitutions, and Make-Ahead Tips

These brownies are great for high-protein snacks or family dinners because they keep well and are simple to store. They are perfect for meal prep recipes for busy weeks.

• Storage: Store these brownies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
• Freezing: To freeze, wrap individual cooled squares tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Flour Substitutions: This specific recipe relies on all-purpose flour for its texture. While a 1:1 gluten-free baking blend can be tried, results may vary in fudginess.
• Brown Sugar Swaps: For a lighter flavor, you can swap light brown sugar for dark brown sugar, which will add even more molasses flavor. Don’t swap it for white sugar, as it affects texture.

FAQs

Can I use regular butter instead of brown butter in this recipe?

Yes, you can skip browning the butter if you are short on time. However, browning it adds a significant amount of nutty depth that replaces the complexity often found in cocoa powder brownies.

Why do I need baking powder for a fudgy brownie?

A small amount of baking powder provides just enough lift to prevent the brownies from being overly dense or hard. It ensures a soft and chewy texture that still holds its shape.

What if my caramel hardens when I add the cream?

If the caramel hardens, place the saucepan back over low heat and gently whisk until the hardened sugar dissolves and smooths out again. This sometimes happens if the cream is too cold or added too quickly.

Can I add chocolate chips to this brownie recipe no cocoa powder?

Yes, you can fold ½ cup of white chocolate or milk chocolate chips into the batter before layering. It will change the flavor profile but still be delicious and family-friendly.

How do I get clean slices?

For clean slices, ensure the brownies are completely cooled (chilling them for 30 minutes in the refrigerator helps further) and use a large, sharp knife. Clean the knife between cuts by wiping it with a damp cloth or running it under hot water.

How do I prevent my caramel swirl from sinking to the bottom?

Ensure the caramel sauce is slightly cooled and thickened before adding it to the batter. If it’s too warm or thin, it will sink. If you are really worried about it sinking, let it cool almost completely before swirling it into the batter for this brownie recipe no cocoa powder.

Conclusion

This brownie recipe no cocoa powder provides a rich, indulgent treat perfect for any occasion, proving that you don’t need chocolate for a deep flavor. Save this recipe on Pinterest for an easy family-friendly dessert idea or high-protein snack.

brownie recipe no cocoa powder

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• Author: Samantha Hayes
• Total Time: 165 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

Fudgy blondies made without cocoa powder, featuring a rich browned butter base and sweet, salty caramel swirl.

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Ingredients

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• 1 cup unsalted butter
• 1 cup granulated sugar, divided
• 0.5 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon fine sea salt
• 0.5 cup heavy cream
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 1.25 teaspoons flaky sea salt, divided

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Instructions

1. Prep Pan and Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line with parchment paper.
2. Prepare Caramel Swirl: In a small saucepan, combine 0.5 cup granulated sugar, water, and corn syrup. Heat over medium-high heat until sugar dissolves and turns deep amber (5-8 minutes). Remove from heat, stir in heavy cream and 0.5 teaspoon flaky sea salt until smooth. Set aside to cool; reserve about 2 tablespoons for garnish.
3. Brown the Butter: Melt 1 cup butter in a medium saucepan over medium heat, stirring until golden brown and nutty solids form. Pour into a large heatproof bowl, leaving dark bits behind.
4. Mix Wet Ingredients: Add remaining 0.5 cup granulated sugar and light brown sugar to the browned butter. Whisk vigorously for 1-2 minutes. Beat in eggs one at a time, then stir in vanilla extract.
5. Whisk Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt.
6. Combine Batter: Gradually add dry ingredients to wet ingredients, mixing with a spatula until just combined. Do not overmix. If batter seems dry, add 1-2 tablespoons milk.
7. Layer and Swirl Batter: Pour half of the batter into the prepared pan. Dollop half of the cooled caramel over the batter. Cover with remaining batter and spread carefully. Dollop remaining caramel on top and gently swirl with a skewer.
8. Bake Blondies: Bake for 25-30 minutes, or until edges are set and a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking.
9. Cool and Serve: Cool completely on a wire rack for at least 2 hours before slicing into 16 squares. Drizzle with reserved caramel and a pinch of flaky sea salt.

Notes

To achieve a truly fudgy texture, avoid overmixing the batter and allow the blondies to cool completely for at least 2 hours before slicing. For a richer flavor, use dark brown sugar instead of light brown sugar. Ensure eggs are at room temperature for better incorporation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (approx. 75g)
• Calories: 256 calories
• Sugar: 19 g
• Sodium: 80 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg