Brownie Recipe with Cocoa Powder in an 8x8 Pan

This brownie recipe uses cocoa powder instead of chocolate and bakes in an 8×8 pan: 10 tablespoons butter, 1 1/4 cups sugar, 3/4 cup unsweetened cocoa, 2 eggs and just 1/2 cup flour, baked at 350°F for 20 to 25 minutes. It makes 16 fudgy brownies with a shiny, crackly top.

Cocoa brownies are the pantry version: no chocolate to chop or melt, one saucepan, and a deeper chocolate flavor than many bar-chocolate recipes, because cocoa is concentrated chocolate with most of the fat removed.

Why This Works in an 8×8 Pan

The batter fills an 8×8 pan about 3/4 inch deep, which bakes through in 20 to 25 minutes while the center stays fudgy. Melting the butter with the sugar and cocoa dissolves some of the sugar, which is what gives the top its thin, glossy crust. The small amount of flour keeps the texture dense rather than cakey.

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

Prepare the pan. Heat the oven to 350°F. Line an 8×8 metal pan with parchment, leaving an overhang on two sides.
Melt. In a medium saucepan over low heat, melt the butter. Stir in the sugar, cocoa and salt and heat for 1 to 2 minutes, until the mixture is hot and glossy. Remove from the heat and cool for 5 minutes.
Add the eggs. Stir in the vanilla, then the eggs one at a time, beating vigorously with a wooden spoon after each until the batter is thick and shiny.

Add the flour. Stir in the flour until no streaks remain, then beat for about a minute more. Fold in the nuts or chips, if using.
Bake. Spread the batter in the pan and bake for 20 to 25 minutes, until a toothpick inserted 1 inch from the edge comes out with moist crumbs; the center should still look slightly soft.
Cool and cut. Cool completely in the pan on a rack, at least 1 hour, then lift out and cut into 16 squares.

Cook and Prep Times

Prep: 15 minutes
Bake: 20 to 25 minutes
Cooling: 1 hour
Makes 16 brownies

Swapping Pans or Scaling

9×9 pan: the brownies will be slightly thinner; start checking at 18 minutes.
9×13 pan: double every ingredient and bake for 25 to 30 minutes.
Glass pan: lower the oven to 325°F and add about 5 minutes.

Storage

Keep brownies in an airtight container at room temperature for up to 3 days, or freeze them, individually wrapped, for up to 3 months.

Frequently Asked Questions

Natural or Dutch-process cocoa? Either works here. Dutch-process gives a darker, smoother flavor; natural cocoa tastes fruitier.
How do I get a crackly top? Heat the sugar with the butter and beat the eggs in well; both help form the glossy crust.

Why are my brownies cakey? Too much flour or overbaking. Measure flour by spooning it into the cup and take the pan out while the center is still soft.

Brownie Recipe with Cocoa Powder in an 8×8 Pan