Dark Cocoa Brownies

These dark cocoa powder brownies are unapologetically fudgy, dense, and rich — the kind of brownies that feel almost truffle-like in the center, with just enough structure around the edges to hold everything together. The dark cocoa gives them a bold, slightly bittersweet chocolate flavor that tastes grown-up without being fussy.

If brownie perfection to you means chewy corners, a soft, heavy middle, and chocolate that doesn’t hold back, you’re in the right place.

And if deep chocolate desserts are your thing, you might also like my salted dark chocolate tart and Mississippi mud cake.

Why You’ll Love This Dark Cocoa Brownie Recipe

• Big chocolate flavor. Dark cocoa powder brings a deeper, more intense chocolate taste than standard cocoa — less sweet, more bold, and wonderfully rich.
• Fudgy, dense texture. These aren’t light or cakey. They bake up thick, soft, and almost melt-in-your-mouth in the center, with a satisfying chew at the edges.
• Simple and straightforward. No mixers, no fancy steps. Just a bowl, a spoon, and a short ingredient list.
• Perfect for small-batch cravings or sharing. An 8-inch pan gives you a manageable batch that still feels generous. Ideal for slicing into neat, bakery-style squares.

Key Ingredients

See the recipe card at the bottom of this post for ingredient quantities and full instructions. Here are some notes about the ingredients you’ll need to make these cocoa powder brownies.

• Dark cocoa powder – This is the star. It gives the brownies their deep color and intense chocolate flavor. Both natural cocoa powder and Dutch-process cocoa powder work here, but a good-quality dark cocoa really makes these shine.
• Melted butter – Instead of creaming, melted butter keeps the texture dense and fudgy rather than fluffy.
• Granulated sugar – Sweetens and helps create that slightly glossy, crackly top while keeping the brownies moist.
• Eggs – Provide structure and richness without tipping things into cake territory.
• All-purpose flour – Just enough to hold everything together but not enough to take away from the soft, heavy crumb.

How to Make Dark Cocoa Brownies

Preheat and prep.
Heat your oven to 350°F (175°C) and grease an 8-inch square pan. You can line it with parchment paper if you like easy lift-out brownies.

Mix the dry ingredients.
Whisk together the flour, cocoa powder, and salt in a medium bowl. This helps evenly distribute the cocoa so you don’t end up with dark pockets in the batter.

Build the base.
Stir the melted butter and sugar together in a large bowl until smooth. Add the eggs and vanilla and mix until the batter looks glossy and well combined.

Bring it together gently. Add the dry ingredients to the wet ingredients in a few additions, stirring just until you no longer see streaks of flour. Over-mixing will push these toward the cakey side, and we’re very much not doing that here.

Bake until just set. Spread the thick batter evenly in the pan and bake until a pick inserted in the center comes out with moist crumbs, not clean. That’s your cue for a soft, fudgy middle.

Cool before slicing. Let the brownies cool at least 15 minutes so they can set up. If you want really clean cuts, give them even more time or chill them briefly.

Variations and Serving Ideas

• Espresso boost: Add ½ to 1 teaspoon of espresso powder to the dry ingredients to intensify the chocolate flavor even more.
• Chocolate chips or chunks: Fold in a handful for extra pockets of melted chocolate throughout.
• Sea salt finish: A light sprinkle of flaky salt on top before baking adds a great sweet-salty contrast.
• Classic à la mode: Warm a brownie slightly and top with a scoop of vanilla ice cream. The contrast between cold, creamy and dense, fudgy chocolate never misses. For even more of an indulgence, add a drizzle of caramel sauce or hot fudge.
• Whipped cream + cocoa dust: A soft cloud of lightly sweetened whipped cream and a quick dusting of cocoa powder makes these homemade brownies feel a little more dinner-party elegant.
• Berry contrast: Serve with fresh raspberries or strawberries on the side. The bright, tart fruit cuts through the richness in the best way.

How to Store

Store the brownies in an airtight container at room temperature for up to 3 days.

For longer storage, wrap them well and freeze for up to 2 months. Thaw at room temperature or warm briefly if you like them soft and gooey.

A Little Brownie Philosophy

These are the kind of brownies you make when you don’t want “a nice dessert.” You want a chocolate moment. The kind you cut into small squares because a little goes a long way, but somehow you always end up going back for another piece anyway.