Easy Brownie Recipe With Cocoa Powder

I always find myself craving a rich, decadent brownie that looks as impressive as it tastes, especially on a rainy afternoon. This recipe is your answer for that perfect weekend treat, delivering a rich, fudgy square that uses simple cocoa powder for a deep chocolate flavor. We elevate it with a sophisticated salted tahini caramel swirl, which provides a nutty counterpoint to the sweetness. This truly is an easy brownie recipe with cocoa powder, perfect for home cooks who want something special without complicated techniques. This easy brownie recipe with cocoa powder is a guaranteed crowd-pleaser for a family gathering or cozy night in.

Ingredients

• Unsalted Butter (170g / 6 oz): The base fat that creates a rich, fudgy texture. Using unsalted butter allows you to control the salt content in the finished product. You’ll melt this completely to create the dense, chewy texture we’re aiming for.
• Granulated Sugar (300g / 1 ½ cups): The primary sweetener that also contributes to the brownie’s structure and crust. It ensures the brownies stay moist and fudgy rather than becoming dry or cakey. This measurement is for the main brownie batter—a separate measurement is used for the caramel.
• Large Eggs (3 large): Act as the primary binder and leavening agent for the brownies. Ensure the eggs are at room temperature for better emulsification, leading to a smoother, glossier batter. Whisking vigorously after adding each egg helps achieve the shiny, crinkly top.
• Alcohol-Free Vanilla Extract (10ml / 2 teaspoons): Enhances the chocolate flavor profile significantly. Use high-quality pure vanilla extract for the best results. A small amount adds depth without overwhelming the cocoa.
• All-Purpose Flour (120g / 1 cup): Provides necessary structure and substance to the brownie. Measure carefully, as too much flour can lead to a cakey texture instead of fudgy. When combining with the wet ingredients, fold gently to avoid overmixing.
• Unsweetened Cocoa Powder (60g / ½ cup): The star ingredient that delivers a rich, dark chocolate flavor for this easy brownie recipe with cocoa powder. Use a high-quality unsweetened cocoa powder; Dutch-process cocoa will provide a darker color. Sifting prevents lumps and ensures even distribution.
• Fine Sea Salt (5g / 1 teaspoon): Essential for balancing the sweetness and intensifying the chocolate notes. Do not omit the salt; it prevents the brownies from tasting overly sweet and flat. This measurement is for the brownie batter itself, distinct from the caramel salt.
• For the Salted Tahini Caramel Swirl: Granulated sugar (100g / ½ cup) and water (60ml / ¼ cup) form the initial caramel base. Full-fat dairy cream (120ml / ½ cup) stops the caramelization process and creates a smooth sauce. Tahini (60ml / ¼ cup) adds a rich, nutty, and slightly bitter counterpoint to the sweet caramel. Fine sea salt (1g / ¼ teaspoon) in the caramel adds a necessary savory note.
• For Garnish: Unsweetened cocoa powder (5g / 1 teaspoon) and reserved Salted Tahini Caramel Swirl (15-30ml / 1-2 tablespoons).

Instructions

1. Prep the Baking Pan: Preheat your oven to 175°C (350°F). Lightly grease a 20×20 cm (8×8 inch) square baking pan. Line the pan with parchment paper, allowing an overhang on two sides to easily lift the brownies out once cooled.
2. Make the Salted Tahini Caramel Swirl: In a small heavy-bottomed saucepan, combine the 100g (½ cup) granulated sugar and 60ml (¼ cup) water. Heat over medium-high heat without stirring until the sugar dissolves and the mixture turns a deep amber caramel color; this usually takes 5-8 minutes. Be careful not to let it burn; the amber color should be rich, not dark brown or smoking.
3. Finish the Caramel Swirl: Carefully remove the saucepan from the heat. Gradually whisk in the full-fat dairy cream; be extremely careful as the mixture will bubble vigorously. Once smooth, stir in the tahini and 1g (¼ teaspoon) fine sea salt until fully combined. Reserve 15-30ml (1-2 tablespoons) of the completed caramel for garnish later, then set the remaining aside to cool slightly before use.
4. Melt Butter and Combine Wet Ingredients: In a medium microwave-safe bowl or saucepan, melt the 170g (6 oz) unsalted butter over medium heat or in the microwave. Remove from heat and immediately whisk in the 300g (1 ½ cups) granulated sugar until combined. This step helps dissolve the sugar, which contributes to a chewy texture.
5. Add Eggs and Vanilla: Add the large eggs one at a time, whisking vigorously after each addition until the mixture is glossy and smooth. Continue to whisk for about 30 seconds after the final egg to ensure good emulsification. Stir in the alcohol-free vanilla extract until fully incorporated.
6. Fold in Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and 5g (1 teaspoon) fine sea salt. Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined, taking care not to overmix the batter, which can make the brownies tough. If you overmix, you’ll develop gluten, resulting in a cakey, tougher brownie instead of a fudgy one.
7. Assemble and Swirl: Pour approximately half of the easy brownie recipe with cocoa powder batter into the prepared baking pan and spread evenly with a spatula. Drizzle half of the slightly cooled tahini caramel (excluding the small reserved portion) over the batter. Pour the remaining brownie batter on top, spreading gently to cover the caramel layer.
8. Create the Swirl Pattern: Drizzle the remaining tahini caramel (excluding the reserved garnish portion) over the top of the brownie batter. Using a butter knife or skewer, gently swirl the caramel through the top layer of batter to create an attractive marbled pattern. Avoid overswirling, which will completely mix the caramel into the batter rather than creating distinct ribbons.
9. Bake: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. The center should still be slightly fudgy; a clean toothpick means it’s overbaked. The total bake time for an 8×8 pan is usually around 28 minutes for this easy brownie recipe with cocoa powder.
10. Cool and Serve: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Cooling is crucial for achieving a dense, fudgy texture and clean, neat cuts. Once fully cooled, use the parchment paper overhang to lift the brownies out, cut into 16 squares with a sharp knife, and garnish with the reserved cocoa powder dust and tahini caramel drizzle for serving.

The Magic of Tahini and Cocoa: Flavor Pairing Notes

The savory, nutty flavor of tahini (sesame paste) provides a perfect counterpoint to the sweetness of the caramel and the rich bitterness of the unsweetened cocoa powder. This unique blend elevates a classic dessert to new heights, creating a flavor experience that feels complex yet approachable.

A Sophisticated Twist on Classic Flavors

While traditional brownies rely heavily on a single-note sweetness, adding tahini introduces complexity and depth, making the dessert feel more elevated and less cloying. It’s a great choice for those seeking a more adult-friendly treat without being overly sweet.

The Role of Salt

The salt in both the brownie batter and the tahini caramel is essential. It prevents the tahini from tasting bitter and enhances both the chocolate and nutty notes. This balance is key to making this easy brownie recipe truly shine.

Tips for Achieving the Fudgiest Brownies

Don’t Overmix

The number one rule for a truly fudgy brownie texture is to mix the dry ingredients only until just incorporated. Overmixing develops gluten, which leads to a cakey, tougher brownie. This applies especially to an easy brownie recipe where you want maximum fudginess with minimal effort.

Use Melted Butter

This recipe specifically calls for melted butter, which reduces the amount of air incorporated into the batter. This results in a dense, chewy texture rather than a fluffy cake-like crumb.

Do Not Overbake

Remove the brownies from the oven when a toothpick inserted into the center comes out with moist crumbs, not liquid batter. The residual heat will continue cooking them as they cool, leading to a perfect fudgy center.

Chill Before Cutting

For clean, neat squares, allow the brownies to cool completely at room temperature or even chill them in the refrigerator before cutting. Use a sharp, warm knife to ensure clean edges.

Make-Ahead, Storage, and Serving Tips

Storage

Store fully cooled brownies in an airtight container at room temperature for up to 3 days. This easy brownie recipe with cocoa powder keeps well, making it perfect for meal prep.

Freezing Instructions

For longer storage, tightly wrap individual brownie squares in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature before serving. This is great for high-protein snacks.

Serving Suggestions

Serve these brownies slightly warmed (about 15 seconds in the microwave) to soften the caramel swirl and enhance the fudgy texture. Pair them with a scoop of vanilla bean ice cream to balance the intensity of the chocolate and tahini. This makes a perfect family-friendly dessert.

FAQs

Q: Can I substitute the tahini with peanut butter or almond butter?

A: Yes, you can. While tahini has a distinct savory, nutty flavor, both peanut butter and almond butter make excellent substitutes in the caramel swirl. They offer a similar texture and depth to this easy brownie recipe.

Q: Why did my brownies turn out cakey instead of fudgy?

A: This usually means you either overmixed the batter (developing too much gluten) or overbaked them. Make sure to follow the doneness test (moist crumbs, not clean toothpick) carefully.

Q: Can I make these brownies ahead of time for a party?

A: Yes, brownies are excellent make-ahead desserts. Bake them 1-2 days in advance and store them at room temperature in an airtight container. The flavor will actually deepen overnight.

Q: What kind of cocoa powder is best for this easy brownie recipe?

A: For a deep, rich chocolate flavor, use high-quality unsweetened cocoa powder. Dutch-process cocoa powder creates a darker color and slightly milder flavor than natural cocoa powder. I personally prefer Dutch-process cocoa powder because it results in a darker color for my baking projects.

Q: Can I cut the sugar content in this recipe?

A: We do not recommend significantly reducing the sugar in this recipe. Sugar is crucial for both flavor and structure, contributing to the fudgy texture and shiny crust. Cutting too much sugar will change the final result dramatically.

Q: Is it necessary to reserve some caramel for garnish?

A: The final drizzle of tahini caramel garnish adds a beautiful shine and intensifies the flavor when serving. It’s optional, but highly recommended for the best presentation.

Conclusion

This easy brownie recipe with cocoa powder proves that a truly rich and decadent dessert doesn’t have to be complicated or time-consuming. The salted tahini caramel swirl adds a sophisticated layer to a simple classic, perfect for elevating a weeknight treat or impressing guests; save this easy brownie recipe to your Pinterest board for later.

easy brownie recipe with cocoa powder

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• Author: Sarah Mali
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Diet: General

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Description

This recipe delivers rich, fudgy brownies using simple cocoa powder, elevated by a sophisticated salted tahini caramel swirl. It provides a perfect balance of deep chocolate flavor and nutty sweetness, ideal for a decadent treat without complicated techniques.

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Ingredients

Scale 1x2x3x

• Brownie Batter:
• 170g (6 oz) unsalted butter
• 300g (1.5 cups) granulated sugar
• 3 large eggs, room temperature
• 10ml (2 teaspoons) alcohol-free vanilla extract
• 120g (1 cup) all-purpose flour
• 60g (0.5 cup) unsweetened cocoa powder
• 5g (1 teaspoon) fine sea salt
• Salted Tahini Caramel Swirl:
• 100g (0.5 cup) granulated sugar
• 60ml (0.25 cup) water
• 120ml (0.5 cup) full-fat dairy cream
• 60ml (0.25 cup) tahini
• 1g (0.25 teaspoon) fine sea salt
• Garnish:
• 5g (1 teaspoon) unsweetened cocoa powder
• 15–30ml (1-2 tablespoons) reserved caramel swirl

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Instructions

1. Prep Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and line an 8×8 inch square baking pan with parchment paper, allowing an overhang for easy removal.
2. Make Tahini Caramel Swirl: Combine 100g sugar and water in a small saucepan over medium-high heat. Heat without stirring until the mixture turns a deep amber caramel color (approx. 5-8 minutes). Remove from heat and carefully whisk in the cream, then stir in tahini and 1g salt until smooth. Reserve 1-2 tablespoons of the caramel for garnish and set the rest aside to cool slightly.
3. Melt Butter and Combine Wet Ingredients: Melt the 170g butter in a microwave-safe bowl. Whisk in 300g granulated sugar until combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is glossy. Stir in the vanilla extract.
4. Fold in Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and 5g salt. Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined, taking care not to overmix the batter.
5. Assemble Brownies: Pour approximately half of the brownie batter into the prepared baking pan and spread evenly. Drizzle half of the cooled caramel over the batter. Pour the remaining batter on top, spreading gently to cover.
6. Create Swirl Pattern: Drizzle the remaining caramel over the top layer of batter. Use a butter knife or skewer to create a marbled pattern by gently swirling the caramel through the top layer.
7. Bake Brownies: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Do not overbake; a clean toothpick indicates overdoneness.
8. Cool and Serve: Let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out. Cut into 16 squares and garnish with the reserved caramel drizzle and a dusting of cocoa powder.

Notes

For a truly fudgy texture, use melted butter and avoid overmixing the batter after adding the flour. Overmixing develops gluten, which can lead to a cakey result. For clean slices, allow the brownies to cool completely or chill them before cutting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 280 calories
• Sugar: 25g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg