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10 mins prep 30 mins cook 9 servings

The Best Brownies Without Cocoa Powder

These brownies are chocolatey, fudgy, gooey with a crisp crackly top. Learn how to make them below.

Brownies Recipe

  • Melted Dark Chocolate: 170 g
  • Chopped Dark & White Chocolate: 130 g
  • Melted Butter: 150 g
  • Light Brown Sugar: 170 g
  • Large Eggs: 2
  • Vanilla Extract: 2 tspn
  • Plain Flour: 105 g
  • Salt: 1 pinch

Brownies Method

  1. Preheat your oven to 180°c (350°) and line an 8 inch square baking tin with baking paper
  2. Mix together the melted butter, melted chocolate, sugar, vanilla and eggs until combined
  3. Sieve in the flour and salt
  4. Add the chopped chocolate and mix until combined (I used a mix of milk, white and dark to make triple chocolate brownies!)
  5. Pour the mixture into the lined baking tin and bake for 30-35 minutes. It's done when a skewer comes out with wet crumbs
  6. Leave to cool completely in the tin. Then turn them out, cut into portions and enjoy!
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No Cocoa Powder? You Can Still Make Amazing Chocolate Brownies!

I’m sure everyone reading this has eaten a good brownie in their lifetime. So you’ll know that they should be extremely chocolatey. But what if you have no cocoa powder? Well, no fear! This recipe doesn’t require cocoa powder at all. I must say, I dont know if these brownies beat my Best Ever Fudgy Chocolate Brownies. They have more of a cakier, slightly more airy texture. Although they are still gooey and fudgy in all the right places and a definite a crowd pleaser. Once you see how easy they are to make you’ll be baking them every week! It’s really fun to add different flavours to brownies too as chocolate pretty much goes with anything. Topping with freddo bars, swirling in cheesecake mixture and adding crushed biscuits are just some of the ways I’ve seen people customizing their brownies. If you’re out of cocoa powder, why not check out my Chocolate Cake Without Cocoa Powder recipe too?

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Which Chocolate Should I Use?

Most recipe’s for brownie include cocoa powder. This gives them that rich, fudgy cocoa flavour without any added sugar/fat that comes with chocolate (this blog post gives a great in-depth description on why cocoa powder is usually needed for brownies). When baking brownies without cocoa powder, it can be a bit trickier to get perfect results. It’s important to use good quality chocolate. Because we don’t have the strong chocolate flavour of cocoa powder, we need to achieve this with the chocolate instead. For the melted chocolate, use dark semi-sweet chocolate. This gives that rich chocolate flavour throughout the mixture. For the chopped chocolate, I used white, milk and dark to make triple chocolate brownies.

Extra Tips

  • Don’t overmix the brownies. Mixing until just combined gives that gooey, fudgy texture to the brownies
  • Use warm melted butter for this recipe. This gives the brownies that shiny, crackly top
  • The other secret to that perfect crackly top? Bake the brownies on the top shelf of your oven
  • Don’t overbake the brownies! You’ll lose that gooeyness that is so special. Bake them until a skewer comes out with wet mixture and some dry crumbs. Mine was ready at exactly 32 minutes
  • If you can resist, these taste even more divine when left to cool in the tin overnight
  • Store them in an airtight container for up to 5 days. No need to put them in the fridge! You can even keep them for up to 3 months in the freezer

If you enjoyed this recipe, leave a comment below or try one of my other delicious easy recipes!


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