Cocoa Powder Brownies
A delicious and easy recipe for making fudgy brownies without dark chocolate and eggs.
Are brownies your guilty pleasure? Such an indulgent treat for chocolate lovers.
But many people hesitate to make them as they do not have access to (Dark) Chocolate. Yes, dark chocolate is a common and important ingredient in making brownies as it brings out amazing flavours due to the presence of Cocoa Butter.
Today let’s see how to make brownies without adding any chocolate bar.
What is the role of chocolate and cocoa powder in baking brownies?
Find any brownie recipe. It will always have two common ingredients: Chocolate and Cocoa Powder.
Other ingredients will vary like yogurt, condensed milk, eggs, etc.
So, what is the role of chocolate and cocoa powder in a brownie recipe?
1. Chocolate(dark, milk or white) is responsible for imparting the chocolatey flavour, the decadent flavour, that brownies are famous for.
2. Cocoa Powder is used to supplement the chocolate flavour in brownies. This ingredient is absent in blondies which are made from white chocolate.
Which Cocoa Powder to use in Brownies?
Using Cocoa Powder of a good brand is imperative in making any brownie or chocolate cake. But when you are making brownies without using dark chocolate, it is on the shoulders of the cocoa powder to bring in all the flavours.
As cocoa powder bears the weight of bringing in all the flavour in these cocoa powder brownies, using a good quality cocoa powder is important.
I use Morde Cocoa Powder for baking all my chocolate recipes. You may find this with your local cake supply store. If you want a more readily available option, go for Hershey’s Cocoa Powder which is available on Amazon.
If you want to go premium, use the Callebaut Cocoa Powder.
How to get fudgy texture in Brownies?
Fudgy texture in brownies is due to the ratio of dry and wet ingredients of the recipe. To achieve fudge texture, your wet ingredients should be higher in quantity than your dry ingredients in the final ratio of wet and dry ingredients.
The more the wet ingredients, the fudgier the texture. The more the dry ingredients, the cakier the texture.
So if you want cakey brownies, make sure that the quantity of dry ingredients is more than the wet ingredients in the final ratio.
Cocoa Powder Brownies without Yogurt and Condensed Milk
In this recipe, I have used milk instead of condensed milk/eggs/yogurt and it has come out wonderfully well.
The process is quite simple too: Just mix and bake. Here is a step-by-step tutorial for you:
First, measure and sift the dry ingredients and sugar. Melt the butter.
Measure the remaining wet ingredients and mix.
Now I have added the dry ingredients to the bowl of wet ingredients. Instead of this, you can add the wet ingredients to dry for better results.
Transfer to an 8×8 baking dish. I have used this Borosil glass dish.
Also, I have kept it simple by just adding few walnuts. You may add m&ms, almond flakes, Oreos, Hazelnuts, chocolate chips or swirl your favourite Nutella before baking.
Preheat the oven and bake for 20 minutes at 170 degrees Celsius.
This is how thick the batter looks, almost like a cookie dough. But do not add any more milk or water to make it “resemble” cake batter. This consistency of batter is what gives the brownies their fudgy texture.
Let the brownies cool for as long as possible preferably 5-6 hours before you consume them.
This will bring out the best flavours for these fudgy brownies. Avoid consuming them when hot. Let them settle for the best fudgy experience. The best thing would be to make these one day in advance before you plan on serving them.
This is my second attempt at this recipe. The first one had more butter than necessary and was kinda flat as you see in the below picture.
I worked again on it and was quite satisfied with the results of this recipe. My experiments and attempts to make my recipes better will always continue though.
Cocoa Powder Brownies Recipe
Cocoa Powder Brownies
Equipment
- OTG /Microwave Oven
Ingredients
- 175 grams All-purpose flour
- ½ teaspoon Baking Powder
- 35 grams Cocoa Powder (⅓ cup + 1 tablespoon)
- Pinch Table Salt
- 130 grams Powdered White Sugar/Caster Sugar
- 100 ml Hot Milk (not boiling)
- 100 grams Unsalted Butter
- 1 teaspoon Vanilla Extract
Instructions
- Measure and sift the dry ingredients, i.e., flour, cocoa powder, baking soda and salt. Also measure and sift sugar in the same bowl. Keep aside.
- In a microwave safe bowl, melt the butter just until it starts melting. Do not over-heat the butter. To this, add Vanilla extract and hot milk.
- Add the wet ingredients immediately to the dry ingredients and combine.
- Transfer the batter to an 8x8 square baking dish and bake in a preheated oven for 20 minutes at 170°C.
- Once done, let the brownies rest for at least 3-4 hours before consumption for best flavours.
Notes
Hope you love this recipe and get the outcome you desire.
BTW..are you team fudgy brownies or team cakey brownies?
Try my other Chocolate recipes:
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Hi,
It turned out a little hard. Don’t know what went wrong
Hey! I’m sorry it didn’t work out for you. The most probable reason is higher temperature.